Puerto Rican Chorizo Soup - Vegan Recipe
This Puerto Rican Chorizo Soup is the meatless version of the traditional recipe. This hearty soup is the perfect comfort food for cold and rainy days. Great for fall and winter!
Equipment
- 1 Caldero
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!