Prepare traditional Peruvian morón soup with vegetables
Nutritious and tasty, morón soup with vegetables is that classic homemade dish that always hits the spot at lunchtime.
Few dishes have the power to pamper us as much as a homemade preparation.
Serving a morón soup with vegetables is like rediscovering that old-fashioned cuisine that delights and comforts: it combines the unique texture of this grain with the fresh touch of the vegetables.
Thanks to a well-concentrated Creole seasoning and the aroma of mint, this soup becomes the perfect dish to share with the family.
Take note of the ingredients and prepare this hearty and flavorful option.
INSTRUCTIONS
- Heat the oil in a pot along with a bay leaf for fragrance.
- After a few seconds, prepare a dressing with the onion, garlic, and chili pastes. Season with salt, pepper, and a pinch of cumin. Cook over very low heat until the dressing becomes a paste.
- Add the chicken stock or broth and let the liquid evaporate a little so that the flavors concentrate.
- Add the bell pepper and let it cook for 40-50 minutes, until it bursts.
- Add the vegetables in the order of the list: zucchini, red bell pepper, yellow bell pepper, eggplant.
- Finally, add some chopped mint leaves.
- Adjust the seasoning and serve hot.
TIPS
- You can use a mix of whole and split morón.
What ingredients are in morón soup?
Morón soup is prepared with zucchini, red bell pepper, eggplant, onion, garlic, ají panca, ají marisol, among other ingredients. Find the list of ingredients in the first part of this recipe.
How long does it take to boil the morón?
Whole corn takes between 45 and 60 minutes to boil, while split corn takes 30 to 40 minutes. To speed up the process and have it soft in about 20 or 30 minutes, simply soak it in water overnight before cooking.
