Spanish Vegetable Soup - This homemade Caribbean soup recipe features a Tropical flavor profile from plantains, yuca or potatoes and tons of lime to balance out the sweetness. A freshly squeezed orange juice broth that hits all the taste buds with savory, sweet and citrusy notes, something incredibly delicious that you might not think belongs here but it’s here to steal your heart.
Preheat a heavy bottom soup pot over medium heat and sautee the onion, carrot and celery until softened and start to get some color. Add the bell peppers and diced tomato and sauté a few more minutes.
Peel a couple of inches of orange peel and add it to the soup pot. Cut the orange in half and squeeze all the juices in the pot with the veggies. Squeeze the lime then add the water or stock. Bring to a simmer, cover ad cook for 20 minutes.
1 orange, 1 lime, 6 cups water or veggie broth
Meanwhile scrub and rinse the potatoes, yuca root or pumpkin and add it to the soup. (At this time you can add soy curls or jackfruit if using). Simmer another 15 to 20 minutes until the root vegetables are soft. Taste and adjust seasonings with salt and pepper and more lime if desired.
3 cups yuca root or potatoes, 1 cup soy curls rehydrated, salt + pepper
Meanwhile preheat a large cast iron skillet over medium hight heat. Add a drizzle of vegetable oil (just enough to coat the bottom of the pan well). Peel and slice the plantains into one inch pieces then pan sear in the hot skillet until golden brown on both sides. Transfer to a plate and sprinkle with a pinch of salt. (Alternatively you can opt for skipping the pan frying and adding the plantains straight into the soup instead at the same time with the potatoes).
3 plantains
Ladle the soup into bowls, add a few plantain pieces and garnish with your choice of fresh cilantro, basil or parsley. Serve with extra lime or lemon wedges on the side.
1/4 cup fresh cilantro, basil or parsley
WFPB + Plantricious
For compliance make sure to omit all oil from the recipe, sautee in a splash of water or veggie broth and add the plantains straight into the soup to eliminate the use for any oil.
Notes
Recipe Variations
Cuban Chick’n Soup - Add 1 cup of rehydrated soy curls at the same time with the potatoes or yuca. Alternatively a can of green unripe jackfruit would be great or any favorite vegan chicken you prefer.
Add Noodles - And you have yourself a nice Sopa de Fideo.
Corn - Fresh corn on the cob cut into 2 inch pieces make a nice addition here when in season and available.