Sopa de Maca

Name: Sopa de Maca
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb beef chuck, diced; 2 tbsp olive oil; 1 medium yellow onion, chopped; 4 garlic cloves, minced; 2 tbsp maca powder; 2 medium yellow potatoes, cubed; 2 medium carrots, sliced; 6 cups beef broth; 1 tsp salt

A nourishing Peruvian soup combining beef, tubers, and maca root for an earthy and comforting dish.

55 minEasyServes 4310 cal/serving

PeruvianSoupStovetopStandardHigh FiberHigh ProteinGluten-FreeDairy-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb beef chuck, diced
2 tbsp olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
2 tbsp maca powder
2 medium yellow potatoes, cubed
2 medium carrots, sliced
6 cups beef broth
1 tsp salt

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 1 lb diced beef chuck and cook until browned and reaching an internal temperature of 160°F.
3

Add 1 medium chopped yellow onion and 4 minced garlic cloves, cooking until softened.
4

Stir in 2 tbsp maca powder, 2 medium cubed yellow potatoes, 2 medium sliced carrots, 6 cups beef broth, and 1 tsp salt.
5

Bring to a boil, then reduce heat and simmer for 30 minutes until vegetables are tender.

Questions

How long does Sopa de Maca keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Maca?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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