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.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Stir in the minced garlic and achiote powder, cooking for 1 minute until fragrant.

Step 3

Add the corn kernels, fava beans, green peas, and lima beans to the pot. Stir well and cook for 5 minutes.

Step 4

Mix in the chopped spinach, cubed plantain, and zucchini. Cook for another 5 minutes, stirring occasionally.

Step 5

Pour in the milk and bring to a gentle simmer. Let the soup cook for 15-20 minutes, allowing the vegetables to become tender.

Step 6

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.

Step 7

Stir in the heavy cream, shredded cod (if using), and queso fresco. Simmer gently for another 10 minutes.

Step 8

Taste and adjust seasoning with salt and black pepper, as needed.

Step 9

Ladle the soup into bowls and garnish with slices of hard-boiled eggs and chopped cilantro.

Step 10

Serve hot with cooked white rice on the side, if desired.

Nutrition Facts

Serving size	3658.9 grams (3658.9g)

Amount per serving	% Daily Value*
Calories	4375

Total Fat 219.40g	281%
Saturated Fat 114.20g	571%
Polyunsaturated Fat 4.00g
Cholesterol 1046mg	349%
Sodium 21584mg	938%
Total Carbohydrate 390.40g	142%
Dietary Fiber 50.80g	181%
Total Sugars 109.40g
Protein 208.40g	417%

Vitamin D 522IU	2610%
Calcium 3003mg	231%
Iron 28mg	157%
Potassium 7577mg	161%

*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.

Source of Calories

Fat: 45.2%

Protein: 19.1%

Carbs: 35.7%