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Sancocho de verduras
Vegetable and plantain stew
Colombian vegetable sancocho with plantain, cassava, potato and corn
Sancocho is the big Sunday soup Colombian families cook outdoors on riverbanks and fincas (country houses), with every region from Antioquia to the Valle having its own version. This vegetarian sancocho keeps the essentials: green plantain broken by hand, cassava, potatoes and corn on the cob simmered in a broth seasoned with spring onion, garlic, cumin and plenty of coriander, until the starches thicken it. Serve each bowl with white rice, avocado and lime on the side. Chef's tip: break the plantain into pieces with your hands rather than cutting it; the rough edges release starch and thicken the broth.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 tbsp vegetable oil
- 4 spring onionschopped
- 1 tomatochopped
- 3 cloves garliccrushed
- 1 tsp ground cumin
- 10 ½ cups vegetable stock
- 1 green plantainpeeled
- 2 corn on the cobeach cut into 3
- 14 oz cassava (yuca)peeled, cored and cut into chunks
- 14 oz potatoespeeled and cut into chunks
- 1 oz fresh corianderchopped, stems and leaves kept separate
- 1 ½ tsp salt
To serve
- 1 avocado (optional)sliced
- 1 lime (optional)cut into wedges
- cooked white rice (optional)
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Method
0/6 doneStep 1: Heat 2 tbsp vegetable oil in a large pot over a medium heat. Fry 4 spring onions, 1 tomato, 3 cloves garlic and 1 tsp ground cumin until soft and jammy, 5 minutes.
5 minStep 2: Pour in 10 ½ cups vegetable stock and bring to the boil. Snap 1 green plantain into rough 4 cm pieces with your hands and add with 2 corn on the cob and the chopped stems from ½ oz fresh coriander.
5 minStep 3: Simmer for 15 minutes, then add 14 oz cassava (yuca).
15 minStep 5: Taste for salt and stir in the leaves from ½ oz fresh coriander. The common mistake is adding everything at once: the potatoes fall apart before the plantain is cooked.
Step 6: Ladle into deep bowls with some of each vegetable, and serve with 1 avocado, 1 lime and cooked white rice on the side.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 6 g
- Carbs
- 58 g
- Fat
- 6 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sancocho de verduras take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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