Vegetarian Sancocho Recipe

Name: Vegetarian Sancocho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 yellow onion, chopped; 2 quarts vegetable stock; 2 yuca (cassava) roots, peeled and cut into 1-inch cubes; 2 Yukon Gold potatoes, cut into 1-inch cubes; 2 red potatoes, cut into 1-inch cubes; 2 plantains - peeled, sliced into thirds lengthwise, and cut into strips; 2 ears yellow corn, husked and cut into thirds; 1 bunch green onion, chopped; lemon, juiced; 1 bunch cilantro, chopped, divided; 3 cloves garlic; 1/4 teaspoon paprika, or to taste; salt and ground black pepper to taste; 2 avocados, sliced

Servings: persons

2 tablespoons butter
1 yellow onion, chopped
2 quarts vegetable stock
2 yuca (cassava) roots, peeled and cut into 1-inch cubes
2 Yukon Gold potatoes, cut into 1-inch cubes
2 red potatoes, cut into 1-inch cubes
2 plantains - peeled, sliced into thirds lengthwise, and cut into strips
2 ears yellow corn, husked and cut into thirds
1 bunch green onion, chopped
lemon, juiced
1 bunch cilantro, chopped, divided
3 cloves garlic
1/4 teaspoon paprika, or to taste
salt and ground black pepper to taste
2 avocados, sliced

1
Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil.
2
Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes.
3
Pour soup in serving bowls and garnish with avocado and the remaining cilantro.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 yellow onion, chopped, 2 quarts vegetable stock, 2 yuca (cassava) roots, peeled and cut into 1-inch cubes, and more.

Yes, Vegetarian Sancocho falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Sancocho

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