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!

TACO SALAD, STEP ASIDE.

Hearty Taco Bowl

I remember the last time I had a taco salad on a lunch date with my Mom; sad times. I couldn’t stop thinking about it for a few days. What if I added roasted brussels sprouts instead of limp chopped lettuce? A little bit of this, a little bit of that… you’ve got yourself a delicious tumeric-crema dressing, slow-cooked adobo mushroom guiso, and a zesty kale salad to hug all the tastebuds with love and nutrition! 

Salvadoran Desayuno Típico

I grew up eating a big breakfast on Saturdays. My dad worked in construction and would always be exhausted from working long days in the sun Monday through Friday; Saturday mornings was our celebration of a big desayuno tipico and his endless funny stories. When I stopped eating dairy and meat, I started working on a plant-based version of my favorite childhood breakfast. I can’t wait until you try it! I offer brunch bowls with seasonal fruit and cold-pressed juices. 

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