Here's my vegetarian spin on the traditional Colombian stew -- just as delicious without the chicken!



Original recipe yields 14 servings
The ingredient list now reflects the servings specified


  • Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil.

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  • Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes.

  • Pour soup in serving bowls and garnish with avocado and the remaining cilantro.

Nutrition Facts

245.92 calories; 3.87 g protein; 46.02 g carbohydrates; 6.68 g fat; 4.36 mg cholesterol; 305.53 mg sodium. Full Nutrition

Reviews (1)

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My daughter and I read a book called Saturday Sancocho and decided to make some never having had it before. I selected this sancocho recipe because it was vegetarian and I was familiar with all the ingredients except yuca which I was able to find at my regular not-particularly-fancy grocery store (and was able to cut with my not-particularly-sharp knives.) I thought it would end up being a bit bland because of the lack of spices but IT WAS DELICIOUS! Five folks ate with us and everyone loved it. I meant to take a picture of it so I could post it here but forgot. Sorry. Served it big shallow bowls with a scoop of plain white rice (in the same bowl) and sprinkled with cilantro. It plated very nicely and the corn on the cob chunks gave it a special flair. I'll definitely make this again. Thank you for posting lllilliputian!