Soupe verte aux herbes et pommes de terre d'Arequipa

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring, until soft and fragrant, about 4 minutes. Stir in the ají amarillo paste and cumin and cook 1 minute more, until the mixture smells toasted rather than raw.

• 2 tbsp vegetable oil
• 1 small red onion
• 3 cloves garlic
• 1 tbsp ají amarillo paste
• 1/2 tsp ground cumin

✅ C'est prêt quand : the onion is soft and translucent and the mixture smells fragrant, not raw

Pour in the broth and add the potatoes. Bring to a boil, then lower the heat and simmer uncovered until the potatoes are almost tender but not falling apart, about 12 minutes.

• 1.5 litres broth
• 800 g potatoes

✅ C'est prêt quand : a knife slides into the potatoes with just a little resistance