Tag: soup
Frijoles Antioquenos
Frijoles Antioquenos
Frijoles antioquenos is a Colombian bean soup that’s bursting with flavor. Pinto or cranberry beans are simmered with pork hocks, plantains, and carrots. After simmering, the carrots are scooped out, puréed in a food processor, then stirred back into the soup to thicken. But the main source of the flavor of this soup comes from the alinos and hogao sauce, which I’ve attached the recipes for below.
Equipment
- food processor
Ingredients
- 1 lb dried pinto beans soaked overnight
- 3 smoked pork hocks
- 1 plantain cubed
- 2 large carrots each cut into 3 pieces
- 1/2 cup alinos sauce
- 1 tsp ground cumin
- 9 cups water
- 1/2 cup cilantro chopped
- 1 cup hogao sauce
- salt and pepper to taste
Instructions
- Add the beans and smoked hocks to a pot of water. Bring to a boil, then reduce the heat medium low and simmer for 20 minutes.
- Stir in the cumin, alinos, carrots, and plantains. Simmer for 1 hour.
- Add in the hogao, cilantro, salt and pepper. Continue simmering for 30 minutes.
- Scoop out the carrots along with 1 cup of the bean broth.
- Purée until smooth.
- Add the purée back into the beans. Scoop out the hocks. Cut off any meat and return to the pot. Simmer for 10 more minutes.
Aliños Colombianos
Aliños Columbianos is a seasoning paste used in Colombian cuisine. It is a similar in concept to a sofrito that’s used in Puerto Rico and Cuba. It can be used as a base to soups and stews such as sancocho and as a marinade for meat and poultry. This paste keeps in the refrigerator for up to a week.
Equipment
- food processor
Ingredients
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 medium white onion
- 4 garlic cloves
- 4 green onion
- 1/2 tsp cumin
- 1 packet Goya Sazón with azafran
- 1 cup water
Instructions
- Add all ingredients to a food processor.
- Pulse until a paste if formed.
Hogao Sauce
Hogao sauce is the Colombian version of a creole sauce. It is used as a base in many Colombian dishes as well as a dipping sauce and a topping for arepas. This is extremely simple to make. The most important thing to do in preparation is to occasionally give the sauce a stir to prevent any burning. Hogao stores in your refrigerator for up to a week.
Ingredients
- 3 tbsp vegetable oil
- 2 cups tomatoes finely chopped
- 1 cup green onion finely chopped
- 4 garlic cloves minced
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat up cooking oil over medium high heat in a sauté pan. Add all of the ingredients except the salt. Sauté for 10 minutes, stirring occasionally.
- Add the salt. Reduce the heat to medium low. Simmer for another 10 minutes.
Red Lentil Soup
Red Lentil Soup
I know what you’re thinking. Lentils are boring. That’s only because you associate lentil soup with what your grand parents ate. This is definitely not that. This Mauritian soup has multiple influences of Chinese(the shallots) and Indian(the chilies and lentils) cuisines. The soup has a ton of flavor while simultaneously being vegan. Make a double batch, because after your first bowl, you’ll consider seconds.
Ingredients
- 1 tbsp vegetable oil
- 1 large shallot diced
- 1 red bird’s eye chili finely chopped
- 2 roma tomatoes ciced
- 2 tsp thyme
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 5 cups vegetable stock
- 1 cup red lentils
- 2 medium carrots peeled; cut into small cubes
- salt to taste
Garnish
- green onions finely chopped
Instructions
- Heat up the oil in a pot over medium heat. Sauté the shallots for 5 minutes.
- Add in the garlic, ginger, thyme, and chilies. Sauté for 2 minutes until aromatic.
- Stir in the lentils.
- Add the tomatoes and cook for 5 minutes.
- Pour in the vegetable stock. Bring to a boil. Reduce the heat to medium low and simmer for 30 minutes.
- Add in the carrots and simmer for 20 more minutes until they are soft.
- Season with salt.
Sopa de Zapallo (Pumpkin Soup)
Sopa de Zapallo (Pumpkin Soup)
Most people think of something sweet when they think of pumpkin flavored anything. This is the exact opposite. This soup is as savory as it gets and is high end restaurant quality in flavor; I kid you not. When making this soup, I was a little underwhelmed…until I tasted it. I know something is really, really good when I say “Holy Shit” out loud. The tomatoes help balance out the pumpkin, so it’s not so dominant. What it really tastes like is a cross between tomato soup and butternut squash soup. You can garnish it with green onions and crumbled queso, unless you want to keep it vegan. Either way, if you want to impress some people, serve them this as the soup course.
Equipment
- immersion blender
Ingredients
- 3 tbsp olive oil
- 1 white onion diced
- 3 garlic cloves minced
- 1/2 tsp cumin seeds
- 1/2 tsp ground cumin
- 4 roma tomatoes chopped
- 6 cups vegetable stock
- 1 small pumpkin seeded, peeled, and cubed
- salt and pepper to taste
Garnish
- green onions finely chopped
- queso fresco crumbled; omit if you want the soup vegan
Instructions
- Heat up the olive oil in a pot over medium high heat. Sauté the onions, garlic, tomatoes, cumin seeds and ground, for 5 minutes.
- Pour in the veggie stock. Add in the pumpkin. Bring to a boil. Reduce the heat to medium low and simmer for 30 minutes until the pumpkin is soft.
- Using an immersion blender, purée the soup until smooth.
- Season with salt and pepper. Simmer for a couple more minutes until it is your desired consistency.
