Asopao de Gandules con Bolitas de Platanos Vegano

Puerto Rican Pigeon Peas Soup with Plantain Dumplings

Asopao is a Puerto Rican word for a stew thickened with rice. Asopaos of many different kinds are very popular in Puerto Rican cuisine.

Asopao de gandules is typically combined with onions, ham, sofrito, chicken stock, rice, tomato sauce, and olive oil. My version is completely vegan, but you can always add your favorite ingredients.

Plantain Dumplings – Bolitas de Platano

The plantain dumplings or bolitas de platanos are easy to make. You can chop the plantain in tiny pieces and shred it in a food processor, but I prefer to use a hand shredder. See the picture and video for more details.

Making Plantain Dumplings

This soup has a thick consistency and goes well with tostones on the side, but bread is always welcome. 

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Asopao de Gandules con Bolitas de Platanos Vegano

Serving: 6 servings

Preparation Time: 20 minutes

Cooking Time: 40

Ingredients:

  Plantain Dumplings:

  • 1 green plantains – peeled and shredded in food processor or using a hand shredder
  • ½ tsp. garlic powder
  • dash of salt

  Asopao – Soup

  • 1 can gandules – pigeon peas
  • 1-quart veggie broth
  • 2 tablespoons olive oil
  • ½ cup sofrito or green pepper, red pepper, onion, garlic and cilantro, finely diced
  • ½ cup tomato sauce
  • ½ cups short-grain rice
  • 1 carrot, diced
  • 1 medium yellow potato, diced
  • 1/2 tablespoon salt, or to taste
  • ½ tsp nutritional yeast
  • ½ tsp sazon
  • olives and capers
  • 1 bay leave
  • 1/3 cup chopped cilantro for topping

Instructions:

  1. Form dumplings from a 1/2 tablespoonfuls of shredded plantain, garlic, and salt.  Set aside. See video and pictures for more details.
  2. In a large caldero or saucepan, combine the gandules and the veggie broth. Heat until boiling.
  3. While the stock and gandules boil, add the sofrito and cook about 4 more minutes. Add tomato sauce and simmer over medium heat for 5 minutes.
  4. Add the rest of the ingredients to the broth and simmer for 30 minutes, or until the rice is cooked and the soup has thickened. Add the cilantro just before serving.
  5. Asopao is a thick soup perfect for rainy days!

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