Sunday, February 13, 2011

World's Healthiest Soup a la Fuego Mundo

It’s hard to believe that one dish could be gluten free, fat free, vegan and meat-free. This “Super Foods” soup recipe from Fuego Mundo embodies every single good for you “want” that healthy eaters crave. My husband gave this dish two thumbs way up.

A little background on how I came across this recipe. Over Super Bowl Sunday the Atlanta Food Bloggers Alliance hosted a Meetup at Fuego Mundo. Nestled in the Prado shopping center, Fuego Mundo touts an almost entirely gluten-free menu. And it’s inexpensive too. Even before this Meetup my husband and I would frequent Fuego Mundo because they have healthy food, and it’s fast and easy on the pocket-book. Our favorite menu item is the ‘Mixed Grill for Two’ which includes tender and flavorful Skirt Steak, Lamb Chops, Chicken Skewers and the Latin sides with Spanish Rice, Black Beans and Sweet Plantains. They also include their signature Chimmichuri on the side for dipping the meat.

After tasting the gluten free goodies with the Atlanta Food Bloggers Alliance, we were left with this amazing recipe to try on our own.


FUEGOMUNDO LATIN VEGETABLE SOUP
(Sancocho ~ Vegan & Non-Fat)

Bring to boil:

8 Quarts Water
1 cup Vegetable Stock
6 Tablespoons Minced Garlic
5 Bay Leaves
½ teaspoon Salt
¾ teaspoon Pepper
Juice of 1 Lemon

Add & Boil for 20 minutes:

2 Large White Onions – Cut into chunks
4 Carrots – peeled & Cut
2 Yellow Plantains – Peeled & Cut
1 Bunch Cilantro – chopped

Add & Boil for an additional 30 minutes:

1 Bunch Broccoli – Cut up
2 YUCCA ROOTS (peeled, steamed & cut into finger sizes)

Remove from heat and let cool for 1 hour.


I really enjoyed working with Yucca . . . I had never worked with Yucca before. It’s a little intimidating because it’s this big root, and you have to peel this tree-bark-like skin off before you get to the tasty white flesh in the middle. The yucca soaked up the juices of this latin soup nicely, similar to a potato in a traditional American soup.

5 comments:

  1. Ay Sancocho! One of my favorite's soups/stews of all time! I'm so happy you guys liked it! Peeling yucca is still a challenge for me and I've been doing it for years Mandy! Fuego Mundo's recipe is right on target! YUM!

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  2. Yeah, peeling yucca is crazy. I used a knife and just sacrificed whatever good parts got sliced off, because it seemed to thick for the peeler.

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  3. For the yucca I originally wanted to use the vegetable peeler, but the outer tree-bark skin was way too thick. I too used a knife, and had to sacrifice some flesh. All good however, loved the yucca in the soup.

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  4. Do you have any recommendations for vegetable stock?

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