You can never go wrong with the assortment of vegetables that can be added to a sancocho. You can mix in your favorite vegetables or ones you’ve never tried before. This recipe includes several popular Latin vegetables such as yuca (cassava), taro root (yautía), plantains (platanos), pumpkin (calabaza) and white yams (ñ​​ame blanco) that are delectable on their own and even better when cooked together.

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Sancocho: Root Vegetable Soup [Vegan]

Serves

6

Cooking Time

60

Ingredients

  • 2 tablespoons olive oil or water
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 1/2 cup recao
  • 1 packet seitan drained
  • 2 quarts low sodium vegetable stock or water
  • 1/2  green pepper chopped
  • 1/2 pumpkin peeled and cut into 1 inch pieces
  • 1 taro root peeled and cut into 1 inch pieces
  • 1 white yam peeled and cut into 1 inch pieces
  • 1 cassava (yuca) peeled and cut into 1 inch pieces
  • 1 green plantain peeled and cut into 1 inch pieces
  • 2 ears corn cut into 1 inch pieces
  • 1/2 cup tomato sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
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Preparation

  1. In a large soup pot, heat the oil over medium high heat. If you do not want to cook with the oil, you can use two tablespoons of water to sauté the ingredients.
  2. Add the seitan and cook until it is browned.
  3. Add the recaíto, onions, garlic and green peppers and sauté until softened.
  4. Add the remaining ingredients and cover with the water or vegetable stock. If the water or vegetable stock does not cover all of the ingredients add more until it does.
  5. Bring to a boil and simmer, covered, for 35-45 minutes or until all of the vegetables are soft.


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