Vegetarian Sancocho

Yuca, potatoes, plantains, corn, and cilantro are simmered together in a vegetarian version of sancocho, a traditional Latin American stew.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 246 Calories

Ingredients

• 2 tablespoons butter
• salt and ground black pepper to taste
• 1 yellow onion, chopped
• 3 cloves garlic
• 1 bunch green onion, chopped
• lemon, juiced
• ¼ teaspoon paprika, or to taste
• 2 avocados, sliced
• 1 bunch cilantro, chopped, divided
• 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

Recipe Instructions

Step 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.

Step 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.

Step 3

Pour soup in serving bowls and garnish with avocado and the remaining cilantro.