Puerto Rican Chorizo Soup - Vegan Recipe
Servings 8 people
Ingredients
- 4 tbsp coconut or olive oil
- 1/2 medium white onion, diced
- 1 green pepper, chopped
- 1/2 cup sofrito
- 2 garlic cloves, minced
- 1 pound bottom mushrooms
- 12 oz pack of vegan chorizo, thinly sliced
- 1 tbsp of each adobo and sazon, **add more if desired
- salt and pepper to taste
- 2 bay leaf
- 1 tsp dried oregano
- 1 of each handful of cilantro and culantro (recao)
- 1 tbsp amino coconuts, optional
- 5-6 cups veggie broth
- 2 cups water
- 1/4 tomato sauce
- 2 large potatoes, diced
- 1-2 carrots, sliced
- 1-1/2 cups noodles or your choice of pasta
Instructions
- Preheat a large caldero or Dutch oven to medium heat. Add oil, onion, pepper, and sofrito. Sauté for a few minutes.
- Add mushrooms and vegan chorizo. Cook for about 5 minutes.
- Add seasonings, and herbs stirring to coat the vegan chorizo and mushrooms. Then add the amino coconuts if using. Cook for a few minutes.
- Add veggie broth, water, potatoes, and carrots. Cook for 15 minutes.
- Then add pasta and cook for about 8-10 minutes or until pasta is al dente.
- Serve with avocado slices and bread. Enjoy!
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