Ecuadorian Encebollado

Cut the vegetables and main ingredients into even pieces so they cook at the same pace.

Heat a little oil or butter in a pot and sauté the onion, garlic, or other aromatics for 3–5 minutes until softened.

Add the main ingredients, stir, and cook for 1–2 minutes to deepen the flavor.

Pour in water or broth, bring to a boil, reduce the heat, and simmer until the main ingredients are tender.

Season with salt, pepper, spices, herbs, or acidity as needed and let the soup rest for 5 minutes.

Serve hot; add sour cream, herbs, croutons, lemon, or grated cheese if desired.