How to Make Joe Wicks Vegetarian Cookbook

Vegetarian Sancocho

Add the tomatoes, puree, stock and the tin of mixed pulses and beans and bring to the boil.

Recipe Summary Vegetarian Sancocho

Here's my vegetarian spin on the traditional Colombian stew -- just as delicious without the chicken!

Ingredients | Joe Wicks Vegetarian Cookbook

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

¼ teaspoon paprika, or to taste

salt and ground black pepper to taste

2 avocados, sliced

Directions

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.

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.

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

Info | Joe Wicks Vegetarian Cookbook

prep: 30 mins cook: 50 mins total: 1 hr 20 mins Servings: 14 Yield: 14 servings

TAG : Vegetarian Sancocho

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