Andean Vegetable Sancocho with Grilled Corn and White Rice

Name: Andean Vegetable Sancocho with Grilled Corn and White Rice
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 2 servings
Cuisine: Colombian
Ingredients: 2 tablespoon olive oil; 0.5 yellow onion (medium, chopped); 2 clove garlic (minced); 0.5 red bell pepper (chopped); 1 Roma tomato (diced); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 5 cup vegetable broth; 1 green plantain (medium, peeled, cut into 1-inch chunks); 1 yellow potato (medium, peeled, cut into 1-inch chunks); 0.5 pound yucca (peeled, cut into 1-inch chunks); 0.5 cup cooked chickpeas (drained and rinsed); 0.25 cup fresh cilantro (chopped); 1.5 teaspoon salt; 0.5 teaspoon black pepper; 1 corn (shucked); 0.5 cup long-grain white rice (uncooked); 1 cup water

A comforting and hearty Colombian vegetable soup, rich with root vegetables and plantains, served with grilled corn on the cob and fluffy white rice.

Prep: 30 min
Cook: 55 min
Total: 1 hr 25 min
Servings: 2
Cuisine: Colombian
Difficulty: Medium
Cost: $5.42/serving

Dietary

Vegan
Vegetarian
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

2 tablespoon olive oil
0.5 yellow onion (medium, chopped)
2 clove garlic (minced)
0.5 red bell pepper (chopped)
1 Roma tomato (diced)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
5 cup vegetable broth
1 green plantain (medium, peeled, cut into 1-inch chunks)
1 yellow potato (medium, peeled, cut into 1-inch chunks)
0.5 pound yucca (peeled, cut into 1-inch chunks)
0.5 cup cooked chickpeas (drained and rinsed)
0.25 cup fresh cilantro (chopped)
1.5 teaspoon salt
0.5 teaspoon black pepper
1 corn (shucked)
0.5 cup long-grain white rice (uncooked)
1 cup water

Instructions

For the Sancocho: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and red bell pepper, and sauté for 5 minutes until softened.
Add the minced garlic, diced Roma tomato, ground cumin, and dried oregano. Cook for 3 minutes until fragrant.
Pour in 5 cups vegetable broth. Add the green plantain, yellow potato, and yucca chunks. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until all vegetables are tender. Stir in the cooked chickpeas.
Season the Sancocho with salt and black pepper to taste. Stir in 1/4 cup fresh cilantro just before serving. Remove about 1 cup of the soup vegetables and mash them slightly, then return them to the pot to thicken the soup, if desired.
For the grilled corn: While the Sancocho simmers, preheat a grill or grill pan to medium-high heat. Lightly brush the shucked corn ear with 1 tablespoon olive oil and season with a pinch of salt.
Grill the corn for 10-12 minutes, rotating every few minutes, until kernels are tender and lightly charred.
For the white rice: In a small saucepan, combine 1/2 cup long-grain white rice, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, then cover, reduce heat to low, and simmer for 18-20 minutes, until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Serve the hearty Andean Vegetable Sancocho in large bowls, with a portion of grilled corn and white rice on the side.

Notes

Sancocho is a flexible soup; feel free to add other root vegetables like sweet potato or other leafy greens for added nutrition.

Nutrition (per serving)

Calories: 590
Protein: 16 g
Carbohydrates: 110 g
Fat: 11 g
Fiber: 15 g
Sodium: 950 mg
Saturated Fat: 2 g
Sugar: 14 g