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Sopa Criolla

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  • Author: Rachel Wilcock
  • Total Time: 40 minutes
  • Yield: 4 1x


Hearty, spicy Peruvian soup



2 slices of wholemeal bread
low calorie cooking spray
salt and pepper
1 onion, peeled and chopped
200g lean quick cook beef, thinly sliced
1/2 tsp chipotle flakes or similar
1/2 tsp smoked paprika
1 garlic clove peeled and minced
1/2 tsp dried oregano
2 large tomatoes diced or a large handful of cherry tomatoes, halved
2 tbsp tomato puree
1 litre of beef stock (2 beef stock cubes dissolved in 1 litre of boiling water)
75g of angel hair pasta (or spaghetti)
4 eggs


  1. Toast the bread and then cut up into small squares and put to the side for later
  2. Using the low cal spray, fry the onion and beef in a large saucepan over a medium heat for around 5 minutes until the onion softens and starts to brown.
  3. Add the chipolte flakes, paprika, garlic and oregano and stir well to coat the beef.
  4. Add the tomatoes and tomato puree and cook for a further 1 minute.
  5. Pour in the stock, stir well and turn up the heat, bring to the boil.
  6. Add the angel hair pasta or spaghetti, reduce the heat and simmer for a further 5 minutes until the pasta is cooked. If you are using spaghetti increase the cooking time to 10-12 minutes.
  7. Fry the eggs – making sure the yolks are still runny.
  8. Ladle the soup into bowls, top with the toast croutons and place the fried egg on top. Enjoy!


Any additional bread used for mopping up the sauce is extra calories and should be added onto the calorie total. We did have extra bread, a crusty baguette which was worth the extra.

The soup can be frozen (without egg and croutons) make sure you defrost fully before reheating.

  • Prep Time: 10
  • Cook Time: 30


  • Calories: 313