✨VEGAN 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.
Large onion, sliced in half and cut into 1/4-inch semi-circles
1 Hot chile or habanero pepper (optional)
Large leek, well washed, trimmed, and sliced into thin rings
1 Zucchini shopped
1/2 cup of red bell pepper
3 Teaspoons of dried oregano
2 Teaspoons of ground cumin
1 Bag of Goya of tropical vegetable Mix
6 Large carrot, sliced into very thin rounds, about 1 ⁄8-inch
1 ⁄2 cup crushed tomatoes
1 cup of frozen peas
2 Ears of corn on the cob, cut into 2-inch pieces (a total of 8 to 10 pieces) (optional)
6 cups vegetable broth
3 cups of Water
2 bay leaves
1 can of chickpeas (optional)
2 tablespoons fresh lime juice
1 cup coarsely chopped cilantro
*Salt and freshly ground pepper for taste
In a large soup pot, heat the chile pepper, leek, onions over medium-high heat.
Stirring, cook until the onions and leek are tender, about 6 minutes.
Add the oregano, cumin, red bell pepper, zucchini, carrots, peas, Goya Tropical vegetable mix, chickpeas, tomatoes, corn, vegetable broth, water, and bay leaves.
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.
Include a chunk of corn cob in each bowl of soup.
To eat it, just scoop it up with your spoon, grab, and eat!
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