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This is absolutely an easy-peasy and delicious soup. It’s good for winter or summer. Toasted bread smeared in garlic pairs perfectly with it. You can top it with avocado and have a party. If you’d like to make this a bit more child friendly (I didn’t), omit the chili flake and hot paprika, the sweetness should win any child over. If you want a spicy party in your mouth, add hot peppers to the mix. I’m glad to finally be posting another recipe up on the blog, hope you guys enjoy it 🙂
Ingredients:
ripe plantains
yuca
small onion
two small carrots
two stalks of celery
sweet peppers (I only had two left, but more would be great)
garlic
heavy pinch of grated ginger (not shown. optional.)
tablespoon vinegar (any sweet vinegar should do… sherry, apple cider, or balsamic could work)
vegetable stock
olive oil
Spices/Herbs:
a pinch of red chili flake
1.5 teaspoons smoked paprika
1 teaspoon cumin
.5 teaspoon hot paprika
.5 teaspoon coriander
salt and pepper
hand full of fresh cilantro, chopped

 

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Directions:
Heat your pot with a few tablespoons of oil.
Chop your onion, carrots, and celery, toss in heated pot. Stir and cook. You really want to cook everything down very well. Stir frequently, you don’t want to let them burn… just cook cook cook.
While they are cooking, chop some garlic (I used about six cloves, if you’re not obsessed with garlic, use less) and add to pot.
Grate a tiny bit of ginger into pot (optional).
Add spices.
Keep stirring and cooking.
Add vinegar, and scrape the bottom of the pot as it bubbles.
Add vegetable stock, enough to cover your veggies (you can add more later), and allow to simmer for about ten minutes.
Peel and cut your yuca and sweet plantain. I only used one of the two plantains. You can decide how you want both chopped.. either small cubed, or long spears, or big chunks, or whatever you creative mind desires. I chose to divide each vegetable lengthwise, in half and then cut into 1/4 inches slices. Add to pot.
Add more stock (if needed), enough to cover your vegetables.
Add chopped cilantro.
Allow to simmer for another 15 minutes or so, until your yuca is soft and easily pierced through. Yuca and plantains are incredibly starchy, so your stew is going to thicken more, the longer it cooks.
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Top with avocado, lime, and a drizzle of olive oil. &If you’re addicted to bread, even better.

Buen provecho!

 

edit: my mom told me they make something similar to this in Colombia, but they add corn. Grilled corn would be brilliant.

8 Comments

  1. Alright so I realize you posted this about 2 weeks ago and I'm just now seeing this (gasp), but yes! I have to try this. Thanks! 😀

  2. OMG drea, this recipe looks so yummy. I'm Dominican so yuca and platanos are part of my basic food groups (mangu,maduros, arepas, mofongo) In fact what I consider true breakfast is a plate of mangu (smashed green plantains) or boiled yuca topped w/ onions sauteed in vinegar, drizzled with olive oil, the three hits (salami, tropicana cheese, fried or boiled eggs) and some avocado! Lets just say it trumps a dainty bowl of oatmeal ANY day, LOL. But seriously your recipes looks very good, I'm looking to eat less meat and try more vegan recipes so I will def. give this one a try

  3. I will be trying this out soon! It may be challenging finding yuca in northern NH though, but I'll surely try!

  4. As I think I told you once, I've never had yuca. I do think they carry it at Whole Foods though, so I will have to try this once I am eating solid foods again! I've also never had plantains. I KNOW.