Fanesca Spring Soup
Embrace the warmth of traditional Ecuadorian cuisine with Fanesca Spring Soup, a vibrant, creamy stew bursting with seasonal vegetables and comforting flavors. This hearty dish features a medley of fresh corn, fava beans, green peas, lima beans, and tender zucchini, enriched with creamy milk, heavy cream, and queso fresco for a rich, velvety texture. A sprinkle of earthy achiote powder elevates the flavor while vibrant garnishes like hard-boiled eggs and cilantro add a fresh, finishing touch. Perfect for celebrating the renewal of spring, this one-pot recipe can be customized with optional salted cod and served alongside fluffy white rice for an authentic experience. Easy to prepare and brimming with nutrition, Fanesca Spring Soup is a colorful showcase of Ecuador’s culinary heritage.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon achiote powder (annatto)
- 1 cup fresh or frozen corn kernels
- 1 cup fava beans, shelled
- 1 cup green peas, fresh or frozen
- 1 cup lima beans, fresh or frozen
- 2 cups fresh spinach, chopped
- 1 medium ripe plantain, peeled and cubed
- 1 medium zucchini, cubed
- 4 cups milk
- 1 cup heavy cream
- 1 cup cooked salted cod (optional), shredded
- 1 cup queso fresco, crumbled
- 2 large hard-boiled eggs, sliced for garnish
- 0.25 cup cilantro, chopped, for garnish
- 2 cups cooked white rice (optional, for serving)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat the butter and olive oil in a large pot over medium heat. Add the chopped white onion and cook until softened, about 5 minutes.
Stir in the minced garlic and achiote powder, cooking for 1 minute until fragrant.
Add the corn kernels, fava beans, green peas, and lima beans to the pot. Stir well and cook for 5 minutes.
Mix in the chopped spinach, cubed plantain, and zucchini. Cook for another 5 minutes, stirring occasionally.
Pour in the milk and bring to a gentle simmer. Let the soup cook for 15-20 minutes, allowing the vegetables to become tender.
Use an immersion blender to partially blend the soup, leaving some texture intact. Alternatively, you can transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, shredded cod (if using), and queso fresco. Simmer gently for another 10 minutes.
Taste and adjust seasoning with salt and black pepper, as needed.
Ladle the soup into bowls and garnish with slices of hard-boiled eggs and chopped cilantro.
Serve hot with cooked white rice on the side, if desired.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 19.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 479 mg | 37% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
