Caldo de Papas y Cilantro: Potatoes and Coriander Soup from the Canary Islands


When I discuss ethnic food with people there are always the usual suspects that come up: Italian, Asian, Middle-Eastern and the occasionally more exotics fares like African for example. But sometime I love to research really small destinations to see if they have a typical dish, an unusual herb, or a unique specialty. This time my searches lead me to the Canary Islands.

These Spanish islands are located on the west coast of Africa, near Morocco. The landscape is African, the culture all European. The most mystifying island to me is Lanzarote. All the Canary Islands are of volcanic origin but Lanzarote is mystical with its incredible rock formations from created by solidifies lava streams, craters and caves, best seen in the Timanfaya National Park. Surprisingly there are a few gorgeous beaches amidst the rugged coastline. Even more unexpected are the Lanzarote vineyards. The vines are planted in rock pits and covered with soil and volcanic ash. The ash retains the morning dew, keeping the vines perfectly humidified.

Canarian cuisine includes plentiful fish, stews, potato dishes and mojo sauces. Today I bring you a wonderful potato soup which is topped off with a poached egg that is cooked right into the soup. Play around with the amount of potatoes and vegetables, as well as the seasoning. It looks like  very simple soup but it is very nourishing. I thought the flavor really developed overnight and it was even better the next day when I added leftover chicken to the broth.

Ξ Caldo de Papas y Cilantro Ξ

1 onion
2 pounds of peeled potatoes (mix different kinds)
2 tomatoes
1 red pepper
1 green pepper
8 to 10 cups water
2 cube vegetable or chicken stock
A few sprigs of coriander
2 oz olive oil
4 eggs

Chop onion normally and all other all vegetables in chunky pieces.

Heat a little bit of oil in a large stock pot, and sautee onion until translucent.

Add potatoes, tomatoes and the bell peppers. Add water, stock cubes, olive oil, saffron, salt, and coriander.

Bring to a rolling boil, then cover and simmer on low for about 30 minutes or until potatoes are cooked. Adjust seasoning.

Keeping the pot on the heat, crack the raw eggs into it and leave it some minutes until the eggs are cooked.

15 comments to Caldo de Papas y Cilantro: Potatoes and Coriander Soup from the Canary Islands

  • I love this. It’s totally great. I’m making it tonight!

  • 5 Star Foodie

    How neat to explore a new cuisine! This soup sounds very flavorful, would love to try!

  • I adore all international cuisine, but I have a wicked soft spot for anything with Latin American or Spanish flair/origins. This soup looks so warm, comforting and I love the egg on top! I think a soft boiled, fried or poached egg should top most everything savory..especially soups and sandwiches!

    That said..Dreamboat was a smart guy..just no interest in academic or newsie type stuff. Part 17 is so hard to write!!

  • The Squishy Monster

    I can mirror those exact feelings–my city is getting a bit better about it, though. This looks amazing and Cilantro is my fave–looks right up my alley =D

  • That sounds so delicious, Evelyne! Thanks for sharing the culture and food of the Canary Islands. Loved to learn a little more!

  • This sounds like a great soup loaded with flavours.

  • Liz

    Mmmmm….simple ingredients, yet somehow exotic knowing it originated in the Canary Islands. Now I’ve I’ve added that destination to my bucket list :)

    PS…yes, I’d definitely try the easier pumpkin bread with a streusel topping. Great idea!

  • Canary islands is a destination that I would love to visit in the future! It sure good to know that their kitchen is delicious too!

  • This looks fantastic! I hate to admit it, but I have never made soup at home. Sad but true. I have got to try this out!

  • This soup looks so flavorful…and yes I like the idea of cracking an egg before serving…yum!
    Hope you are having a great week Evelyne :)

  • All I’ve been eating lately is soups, but I want to try this soup! You know my favorite part of this soup? The egg at the end… Ohhh this is just wonderful. I have a feeling I’ll get addicted to this. I’ll be trying this soon. It looks easy, and I like the saffron addition here. :)

  • Ugh, I’ve been having soup cravings for months and your post isn’t doing anything to help.

    I’d like a bowl please…

  • I love your description of the islands — African landscape, European culture. Sounds very intriguing. The soup looks wonderful…I woke up this morning to chilly temps and this would be perfect. :)

  • What a terrific idea you have to research smaller destinations to see what they have to share.

  • So fun that you did this dish! We’ve never done anything from the Canary Islands (nor been there), but you know we love exploring new dishes. The saffron is a perfect touch. So savory and nice with the runny egg.