Description
A simple and delicious Ecuadorian Tuna Soup, also known as Tropical Tuna Chowder, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium yellow bell pepper, diced
- 1 medium ripe tomato, chopped
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt (adjust to taste)
- 4 cups vegetable stock
- 2 (5-ounce) cans tuna packed in water, drained and flaked
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 medium sweet potato, peeled and cubed
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Sliced radishes, for garnish
Instructions
- Begin by melting the coconut oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes.
- Incorporate the minced garlic, diced yellow bell pepper, and chopped tomato into the pot. Continue to cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
- Sprinkle in the ground coriander, chili powder, black pepper, and sea salt. Mix thoroughly and allow the spices to cook for about a minute to enhance their flavors.
- Gradually pour in the vegetable stock and bring the mixture to a rolling boil.
- Add the cubed sweet potato and sweet corn to the pot. Lower the heat and let it simmer for approximately 15 minutes, or until the sweet potato is fork-tender.
- Gently fold in the flaked tuna and allow it to warm through for an additional 5 minutes.
- Take the pot off the heat and stir in the chopped parsley and lemon juice for a fresh finish.
- Serve the chowder hot, garnished with sliced radishes for a delightful crunch.
Notes
- Adjust the sea salt according to your taste preference.
- This soup can be made with fresh, frozen, or canned sweet corn.
- For added flavor, consider using homemade vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ecuadorian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Ecuadorian Tuna Soup, Tropical Tuna Chowder