This soup was my favorite when I was young, and it still is. In my country, we call the root vegetables verduras or viandas, and the best part is that if you can’t find all the roots, you can make the soup with the ones you find, or even just one—green plantain, pumpkin or yautía—they are all perfect. This vegetable soup recipe is extremely healthy because I don’t use butter or cream as many people and restaurants unnecessarily do.
Read Related: Heritage Recipe: Abuelita’s Vegetable Cream Soup
VIANDAS SOUP (VEGETABLE SOUP) WITH BORICUA SOFRITI
Ingredients 2 c green plantain (1 plantain aprox.) 2 c “yautía” 2 c pumpkin 2 c “malanga” (taro) 2 c yam 8 c chicken broth 2 T of sofrito (see note below) Salt and freshly ground black pepper Chopped cilantro (optional) for garnish