• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Sancocho (Vegetable, Roots, and Plantain Soup)

    Sancocho is a big, comforting soup that features delectable chunks of vegetables, root vegetables, and yuca—long simmered until the broth is gently thickened and rendered sweet and mild. A little hot white rice on the side is just the thing, if you’re in need of something extra.

    Terry Hope Romero is a cookbook author. Her books include Viva Vegan!, and the best-selling Veganomicon (with co-author Isa Chandra Moskowitz).


    Ingredients
    2
    tablespoons
    olive or peanut oil
    2
    tablespoons
    Annatto-Infused oil
    1
    hot chile or habanero pepper (optional)
    1
    large leek, well washed, trimmed, and sliced into thin rings
    4
    shallots, sliced into thin rings
    1
    large red onion, sliced in half and cut into 1/4-inch semi-circles
    6
    green onions, white part separated from green, both parts chopped into 1⁄4-inch slices
    2
    teaspoons
    dried oregano
    1
    teaspoon
    ground cumin
    8
    ounces
    yuca, peeled and sliced into 1-inch rounds, then into quarters
    1
    large carrot, sliced into very thin rounds, about 1 ⁄8-inch
    1
    pound
    calabaza pumpkin, peeled, seeded, and cut into 1-inch cubes
    8
    ounces
    tropical tuber, such as ñame or waxy or green plantains, peeled and sliced into 1 ⁄2-inch rounds
    2
    tomatoes, seeded and diced, or 1 ⁄2 cup crushed tomatoes
    2
    ears of corn on the cob, cut into 2-inch pieces (a total of 8 to 10 pieces)
    6
    cups
    well-seasoned vegetable broth or bouillon
    6
    sprigs
    fresh thyme
    2
    bay leaves
    1
    to 2 cups reconstituted TVP, sautéed seitan, or frozen fava beans, lima beans, or chickpeas (optional)
    3
    tablespoons
    fresh lime juice
    1
    cup
    coarsely chopped cilantro
    *
    salt and freshly ground pepper
    Directions
    In a large soup pot, heat the olive oil, Annatto-Infused Oil, chile pepper, leek, shallots, onions, and white part of the green onions over medium-high heat (set aside green parts for later).
    Stirring, cook until the onions and leek are tender, about 6 minutes.
    Add the oregano, cumin, carrots, yuca, pumpkin, tubers, tomatoes, corn, vegetable broth, thyme, and bay leaves.
    If using fava beans or TVP, add here as well. Cover and bring to a boil, then lower the heat and bring the soup to a simmer.
    Cook for 35 to 40 minutes, stirring occasionally, until the root vegetables and pumpkin are very tender.
    Turn off the heat and season the soup with lime juice, salt, and pepper to taste.
    Stir in the cilantro and reserved green part of the green onions before serving.
    Include a chunk of corn cob in each bowl of soup.
    To eat it, just scoop it up with your spoon, grab, and eat!
    Reprinted With Permission From From Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.

    The base number of servings for this recipe is 6
    OK

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