Sopa de Pollo Vegana

These hot days of summer can’t stop the cravings for a hot Sopa de Pollo Vegana. Fresh hand-made tortillas, a few slices of lime, and my favorite soup is a must year-round. I want to share this delicious recipe with you and hope that you enjoy it as much as I do!

Sopa de No-Pollo Recipe

Servings: 2 

Prep Time: 10mins

Cook Time: 35mins (tip: eat a mango if you are starving while cooking)

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Fresh Ingredients:

3 1/2 Cup Water (add a little more water if needed)

2-3 small carrots, sliced

1/2 medium white onion, diced 

2 garlic cloves, minced

1 cup sliced pipian or zucchini 

1/2 medium yellow but firm plantain, sliced with skin on

1/4 cup green beans, diced

2 celery sticks (ribs to be accurate), diced 

1 ear of corn, cut into 4 smaller pieces

1 cup cabbage, chunks

1 medium yellow potato, skinned and diced

1 chayote, peeled, diced (remove seed)

1/4 cup Acini di Pepe pasta 

1 generous handful of cilantro (1/2 for cooking and 1/2 for garnish

Seasoning & Herbs:

1/2 tsp cumin

1 Tbsp Buen Provecho Chicken Flavor Bouillon (accidentally vegan) or Not Chik’n Vegan Bouillon

1 tsp thyme 

1/2 tsp paprika

1 tbsp Goya recaito 

Salt to taste

Chik’n:

I use Gardein Scallopini and follow the package instructions but add a couple of shakes of tumeric powder and Goya adobo all-purpose seasoning before cooking. Cook and set aside. Do not add it to the soup or it will get soggy. Dice and add to each bowl right before serving.

Garnish:

Cilantro

Like wedges 

Hot Sauce

Instructions: Heat the oil on high and add onion, carrot, celery, and recaito to stockpot. Mix well and cook for two minutes. Add herbs and seasonings, garlic, 1/2 cilantro, chayote, potato, corn, pasta, plantain and mix well. Add water, bring to a boil, and reduce heat to medium. Cover your stockpot for 15 minutes. Taste and add salt if needed. Add green beans, cabbage, pipian, mix again and cover for 18 minutes and bring heat to medium low. Let cool for 5 minutes uncovered and serve with diced Chik’n, fresh cilantro, hot sauce, and freshly-squeezed lime juice!

Cooked Words

COOKED WORDS

I like this blog thing. If you know me, You’ve probably heard me mention that I prefer writing over speaking. It’s just that spoken words and written words are different to me. I find myself treating written words the same way I treat food; freedom of expression is more fluid through my fingers.

Photograph by Kristina Lakeway

Not too long ago, I was in a group of amazing community-driven people which eloquently expressed themselves with bright ribbons of natural-flowing phrases. I loved it. We laughed, we asked questions, we spoke about real issues surrounding food accessibility in our community. I can’t wait to share space with them again. I pondered on how I could express ribbons of natural-flowing phrases through a meal. I wished I would have brought some of my favorite tacos with me! I day-dreamed of a 24-hour tomatillo sauce cooked slow and with an unforgettable character. I imagined a King Oyster Scallop seared to perfection in paprika butter and a pink lime wedge for a spritz of ooh-la-la. I love self-expression through foods. You tell a story, you travel through time, you release fragrant aromas that fill the room with anticipation and joy. Our words are art, whether they spoken, written, or cooked. Amen.