Peruvian Cilantro and Turkey Soup (Aguadito de Cava)

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

Heat Scale
Submit Recipe

Yield: 6-8 servings

Serving Size: 1 bowl soup

Ingredients

Cilantro Paste
2 Tb aji amarillo
1 large bunch cilantro
1 small bunch fresh parsley
2 garlic cloves, roughly chopped
1/2 white onion, roughly chopped
1/4 cup water, for thinning consistency
Soup
5-6 red, yellow or orange Bellafina peppers, chopped
2 carrots, peeled and chopped
1/2 cup white rice, uncooked
1/2 tsp cumin
2 Yukon gold potatoes, peeled and chopped into 1 inch pieces
6 cups chicken or turkey stock
1 cup cooked turkey meat, cubed or shredded
1 cup peas (I used frozen)
1 cup corn (I used frozen)
Salt and pepper, to taste
Olive oil, for drizzling
Lime wedges, for garnish

Instructions

First make the paste. In a food processor or blender, add all of the paste ingredients. Blend until smooth and deep green. Set aside.
To make the soup, in a large pot, saute chopped Bellafina peppers, and carrots in olive oil until begins to soften, about 4-5 minutes.
Add uncooked rice and toss in the oil. Then add cumin and pour in cilantro paste, mixing everything together to coat the rice.
Next, add potatoes, turkey and and turkey stock and season with salt and pepper. Bring to a gentle simmer and cook for about 30 minutes, or until the potatoes and rice are tender.
When potatoes are tender, then add the frozen corn and peas, which will cook very quickly. Ladle into bowls and garnish with lime wedges.

This soup can be easily made with leftover chicken or turkey.

You can find aji amarillo paste at many Latin or Mexican markets.

From littleferrarokitchen.com