Carribean Asopao Soup
Asopao is a rice soup prepared in many parts of the Caribbean. This is our plant-based version of this Puerto Rican home cooking classic.
- ¼ cup medium onion diced
- ¼ cup red/orange peppers diced
- 1 carrots diced
- 1 tbsp tomato paste
- 1 green plantain sliced or shredded
- 1 tbsp fresh or dried oregano
- 6 garlic cloves crushed
- 2 culantro leaves diced (optional)
- ¼ cup parboiled brown rice
- 4 cups low sodium veg broth
- ¼ cup cabbage diced
- 2 cups red beans cooked
- 2 cups butternut squash or calabaza
- Salt and pepper to taste
- cilantro to taste
- avocado to place on top of asopao once served
- Cook onions, peppers, garlic, carrots, culantro (if using) and tomato paste in 2 Tbsp veg broth for 2-3 minutes.
- Add rice, plantain, and the rest of the broth and cook for 15 minutes or until rice is cooked.
- Add butternut squash, beans, and cabbage and cook for 10 minutes or until thickened and squash is tender.
- If asopao is too thick, add a little bit more of veg broth. To thicken asopao, you can blend 1/4 cup of the asopao and return to the pan.
- Serve topped with fresh cilantro and avocado.
You can substitute the red beans with any other bean or pigeon peas (gandules)