A Colombian Caribbean cheese soup with yam, white cheese, onion, garlic, milk, and a bright lime finish.
20 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the yam and cut it into large cubes.
Soften the onion and garlic in olive oil for 5 minutes.
Add the yam, water, salt, and black pepper.
Cook for 25 minutes, until the yam is tender.
Mash some of the yam in the pot to thicken the soup.
Add the milk and cheese pieces, then warm over low heat for 5 minutes.
Serve with lime juice and scallions.
💡 Tip: Adding the cheese near the end keeps the soup from curdling and lets the pieces stay soft.
🍽️ Serving suggestion: Serve mote de queso hot in bowls with cornbread on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~360
kcal calories
15
g protein
48
g carbs
12
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?