Sunday, February 13, 2011
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.