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Vegetable soup

Ingredients:

Serves 10

  • ½ green plantain
  • 3 ears of corn cut in half
  • 8 oz chopped cassava
  • 8 oz yam chopped
  • 8 oz chopped pumpkin
  • 8 oz small golden potato
  • 8 oz chopped potato
  • 1 cup peas
  • 15 oz chickpeas
  • 1 chopped white onion
  • 1 chopped green onions
  • 1 chopped green pepper
  • 1 green zucchini
  • 1 yellow zucchini
  • ½ lb broccoli
  • 1 bunch coriander, chopped
  • 3 cloves garlic, chopped
  • 3 liters of water

Directions:

  • Rub the plantain with the lemon so it does not turn black and cut it into medium pieces.
  • In a large pot, boil the water. Add the plantain and the corn. Cook for 15 min on high temperature.

  • Add the potato, yam, cassava, pumpkin, golden potato, arracacha, carrots, onions, garlic and cook for 30 min.
  • Add the peas, chickpeas, green pepper, zucchini, green onions, half of coriander, and salt to taste.

  • Remove from the stove and add the broccoli and the other half of the coriander. Serve.