Vegan Sancocho
Vegan sancocho is a thick and hearty soup that is packed with root veggies, rich mushrooms, and lentils. It’s ready in 1 hour or less and makes great leftovers. This soup also freezes well, so it’s great for meal prepping.
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Servings: 5
Ingredients
- 2 Tablespoons extra virgin Olive oil
- 6 garlic cloves Minced
- 1 teaspoon dried Oregano
- 1 cup red Lentils
- 1 yellow onion diced
- 1 stalk celery diced
- 4 cups low sodium vegetable broth
- 1 cup Dry Porcini or Shiitake Mushrooms if any pieces are big or whole, they can be cut in slices
- 1/4 pound Yucca Cassava
- 1/4 pound Kabocha Squash or Auyama or Butternut Squash, cut into bite sized pieces
- 1 Green plantain cut in slices
- 1 corn on the cob cut into 1/2 slices or 1 cup of frozen corn kernels (optional)
- 4 cups of water Or chicken stock
- 1 bay leaf
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 bunch cilantro chopped
- Juice of 1 lime
- Optional: 1/4 lb of Yam ñame and 1/4 lb of Malanga (Yautia) can be added to this recipe, if desired.
Instructions
- In a large pot over medium heat, add oil. Add garlic, oregano, lentils, onion, and celery and saute for up to 1 minute. Add vegetable broth, bring to a boil, then cover, reduce to low, and simmer for 20 minutes or until lentils are cooked.
- Place dry mushrooms in a bowl. Add boiling water to just cover the mushrooms and allow them to sit while lentils are cooking.
- Once lentils are cooked, use an immersion blender (or transfer to a blender) and puree till smooth.
- Add rehydrated mushrooms, yucca, squash, plantain, corn, water, bay leaf, salt, and pepper. Bring to a simmer over medium heat, cover, and cook for 30-40 minutes. Check occasionally and stir.
- Add cilantro and lime juice.
- Serve with avocado and rice.