Martin Morales serves up a verdant, hearty soup hailing from Cajamarca in Peru. In Caramarca, the soup would be served with local herbs such as paico and huacatay, but the Andina chef has helpfully suggested substitutes that should be easier to source on these shores. This recipe is taken from Andina: The Heart of Peruvian Food by Martin Morales, published by Quadrille. Photography by David Loftus.
Caldo verde de Cajamarca – Cajamarca's green soup