Vegan Boricua

Puerto Rican Vegan Avgolemono Soup with Gnocchi Infused with Traditional Island Flavors

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Puerto Rican Vegan Avgolemono Soup with Gnocchi: A Flavorful Twist

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan dishes. Here, we’re going to transform a classic soup recipe into a vibrant, plant-based delight, infused with the essence of Puerto Rico.

Puerto Rican Vegan Avgolemono Soup with Gnocchi

Ingredients:

  • Gnocchi: Use store-bought or homemade vegan gnocchi.
  • Broth:
    • 4 cups vegetable broth
    • 2 cups water
    • 2 tbsp Puerto Rican Sofrito (see below)
    • 1 tsp Puerto Rican Sazón
    • 1 tsp Puerto Rican Adobo
  • Main Ingredients:
    • 1 cup diced carrots
    • 1 cup diced celery
    • 1 cup diced onion
    • 2 cups mixed mushrooms (such as cremini, shiitake, and oyster mushrooms)
    • 1 cup cooked chickpeas or cannellini beans (for added protein)
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 cup diced bell peppers
    • 2 cups diced zucchini
    • 1 cup diced tomatoes (fresh or canned)
    • 2 tbsp freshly squeezed lemon juice
    • 1/4 cup nutritional yeast (to mimic the cheesy flavor)
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Puerto Rican Sofrito:

  • 1 bunch culantro (recao leaves)
  • 1 bunch cilantro
  • 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
  • 1 large onion, chopped
  • 1 head garlic, peeled
  • 1 green bell pepper, chopped
  • 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Instructions:

  1. Prepare the Sofrito:

    • Roughly chop all the ingredients for the sofrito.
    • Blend them in a food processor until smooth. You can add a bit of olive oil if needed.
    • Freeze in ice cube trays for long-term use.

  2. Sauté the Aromatics:

    • Heat the olive oil in a large caldero or Dutch oven over medium heat.
    • Add the minced garlic and sauté for about 1 minute until fragrant.
    • Add the diced onion, carrots, and celery, and sauté until they start to soften.

  3. Add the Mushrooms and Bell Peppers:

    • Add the mixed mushrooms and bell peppers. Cook until the mushrooms release their moisture and start to brown.

  4. Add the Broth and Spices:

    • Add the vegetable broth, water, sofrito, sazón, and adobo. Stir well to combine.
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

  5. Add the Gnocchi and Vegetables:

    • Add the gnocchi to the pot and cook according to the package instructions.
    • Add the diced zucchini, tomatoes, and cooked chickpeas or beans. Simmer for another 10-15 minutes until the vegetables are tender.

  6. Finish with Lemon and Nutritional Yeast:

    • Stir in the freshly squeezed lemon juice and nutritional yeast.
    • Season with salt and pepper to taste.

  7. Serve:

    • Serve the soup hot, garnished with fresh cilantro and a splash of vinegar to balance the flavors.

Cultural Significance and Vibrant Flavors

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences, and this vegan avgolemono soup embodies this rich heritage. The sofrito, sazón, and adobo are the backbone of traditional Puerto Rican cooking, adding a depth and authenticity that is hard to replicate.

  • Sofrito: This aromatic base is the heart of many Puerto Rican dishes, bringing together the freshness of herbs and the sweetness of peppers.
  • Sazón: With its vibrant annatto color and earthy flavor, sazón adds a golden touch to the soup, reminiscent of traditional stews like sancocho.
  • Adobo: This versatile dry rub enhances the flavors of the vegetables and gnocchi, adding a bold, savory taste that is quintessentially Puerto Rican.

Tips and Variations

  • TVP or Beans: If you prefer a heartier soup, you can add textured vegetable protein (TVP) or additional beans for extra protein. TVP is easily available in Puerto Rico and is a very affordable option.
  • Customize with Your Favorites: Feel free to add other vegetables like plantains or yuca to make the soup even more robust.
  • Balance with Vinegar: A splash of vinegar can enhance the savory flavors and add health benefits to the dish.

This Puerto Rican Vegan Avgolemono Soup with Gnocchi is not just a meal; it’s a celebration of flavors and traditions. Each spoonful is a journey through the culinary heritage of Puerto Rico, made accessible and delicious for everyone. So, gather around the table, share this soup with loved ones, and savor the vibrant flavors of this beautiful island.

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