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Changua, a traditional Colombian breakfast soup, offers a comforting start to the day with its creamy texture and warming flavours. This humble yet deeply satisfying dish hails from the Andean region of Colombia, where chilly mornings demand something hearty and nourishing.
Loved for its simplicity and rich taste, Changua is a staple in many Colombian households, evoking a sense of nostalgia and togetherness. It’s a dish that feels like a warm embrace, making it as emotionally fulfilling as it is delicious.
What Is Changua?
Changua is a milk based soup that combines fresh milk, water, and eggs, creating a velvety broth with a delicate flavour. It’s typically served piping hot and garnished with fresh cilantro and scallions, adding a burst of colour and freshness.
The hallmark of Changua is its simplicity, relying on basic pantry staples to create a dish that’s greater than the sum of its parts. It’s often accompanied by slices of bread or arepas, which are perfect for dipping into the creamy broth.
In Colombia, Changua is more than just food, it is part of the morning ritual. Families gather around steaming bowls of this hearty soup, sharing not just a meal but moments of connection. Its soothing qualities make it ideal for early mornings or even as a restorative dish after a late night.
Ingredients and Taste
The magic of Changua lies in its minimal yet harmonious ingredients. Fresh milk is the star, blended with water to create the soup’s creamy base.
Eggs are gently poached directly in the simmering liquid, adding a silky richness that feels indulgent without being heavy. The addition of salt, green onions, and fresh cilantro gives the dish its characteristic flavour, mild, slightly herbaceous, and deeply comforting.
The taste of Changua is as soothing as it is unique. The milk brings a natural sweetness, balanced by the savoury notes of the eggs and the aromatic freshness of the herbs. Some versions include a hint of butter or a sprinkle of cheese, which enhances the creaminess and adds depth to the flavour. Served hot, Changua wraps you in warmth, making every spoonful feel like a culinary hug.
A Taste of History
Changua’s roots stretch back centuries, tied to the Andean highlands where the cold climate shaped the local cuisine. It’s a dish that reflects the resourcefulness of rural Colombian communities, where meals were often built around what was readily available.
Milk, eggs, and herbs were staples, and their combination in Changua created a nourishing dish that could be prepared quickly, making it a practical choice for busy mornings.
Over time, Changua became a cultural touchstone, passed down through generations as a symbol of home and tradition. Its simplicity makes it accessible to all, while its satisfying flavours have earned it a place in the hearts of Colombians everywhere.
Though it remains most popular in its Andean origins, Changua has become a cherished dish across the country, celebrated for its ability to bring people together.
Changua (Milk and Egg Soup) Recipe
Serves: 4 people
Ingredients:
- 4 cups whole milk
- 2 cups water
- 4 large eggs
- 4 green onions, finely chopped (reserve the green tops for garnish)
- 1 clove garlic, minced
- 1 small bunch cilantro, finely chopped (plus extra for garnish)
- 1 tsp salt (adjust to taste)
- 1 tsp ground black pepper
- 4 slices of stale bread or toast (optional, for serving)
- Butter for toasting bread (optional)
Directions
To begin, prepare the base. In a large pot, combine the milk, water, minced garlic, and the white parts of the chopped green onions. Stir gently to ensure the garlic doesn’t clump. Set the pot over medium heat and bring it to a gentle simmer, stirring occasionally. Avoid boiling, as this may cause the milk to curdle.
Once the mixture begins to steam, season it with salt and ground black pepper. Taste and adjust seasoning as needed, Changua is traditionally mild but can be tailored to your preference. Stir in half of the chopped cilantro, reserving the rest for garnish. Lower the heat to maintain a gentle simmer.
While the broth simmers, prepare the eggs. Crack each egg into a small bowl to ensure the yolks remain intact. This step allows for easier and cleaner transfer into the soup and minimizes the risk of shell fragments.
Carefully slide the eggs, one at a time, into the simmering milk mixture. Use a spoon to create small wells for each egg, ensuring they stay separated. Cover the pot and poach the eggs over low heat for 3–5 minutes, or until the whites are set but the yolks remain slightly runny.
Meanwhile, if serving with bread, toast slices lightly in butter until golden and crisp. This complements the soup's creamy texture and adds a satisfying crunch.
Remove the pot from heat once the eggs are poached to your desired consistency. Stir gently to avoid breaking the yolks, and check the seasoning one last time. The broth should have a delicate balance of savoury and herbal notes.
Ladle the soup into individual bowls, ensuring each serving contains an egg. Sprinkle the reserved green onion tops and cilantro over the top for a fresh, vibrant finish. The garnish enhances both the flavour and presentation.
Serve Changua immediately with toasted bread on the side. For an authentic touch, break pieces of the bread and dip them into the broth, allowing them to soak up the creamy, flavourful soup. Pair with hot chocolate or Colombian coffee for a traditional breakfast experience.
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