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Asopao Inspired Plantain Mango Soup

One of our favorite restaurants around this part is Claire's Corner Copia in New Haven, Connecticut. It has been around for a long time, and pioneered the vegan, organic, healthy food around here much before many of this became famous buzzwords. It is a cozy family style, vegetarian restaurant serving organic, sustainable food with so many dishes that have vegan and gluten-free options. Sometimes we just stand there for 5-10 minutes figuring out what to choose, there is so much to choose from. So if you go with a group, everyone will get something to pick from the menu, even for the not-so-strict-about-health-kinda-guys :-). The last time we went there they had a Vegan Asopao as their soup of the day.

Here is a tropical soup inspired from it, made with ripe plantains and green mangoes. You can make it with shrimp and shrimp broth, but you can just go the vegan route too plain and simple, and it still tastes awesome, sweet & sour with plantains and raw mangoes. You can enjoy it as a light meal or serve as a stew over some rice, or pair it with a hearty salad. 


Ingredients:
  • Ripe plantain - 3
  • Raw mango - 1 cup (peeled and cubed)
  • Homemade tomato paste - 2 Tbs *
  • Garlic cloves - 3-4 (minced)
  • Homemade shrimp broth or vegetable broth- 2 cups **
  • Shrimp - 1/2 cup (optional)
  • Dried oregano - 1tsp
  • Paprika - 1 tsp
  • Red chilly powder - 1
  • Turmeric powder - 1/2 tsp
  • Sea salt - as per taste
  • EV olive oil - 1 Tbs
  • Chopped cilantro - for garnish
Directions:
  • Peel and slice plantain and cook them, either steam cook or pressure cook. Pressure cooker works best so that the plantain will remain soft in the soup.
  • Heat olive oil on medium heat and sauté minced garlic till slightly brown.  Add the mango cubes, tomato paste, broth, salt and the spices. Cook covered on medium heat till mango is cooked and soft, in about 6-8 minutes. 
  • Just before turning off add cooked shrimp (if using) and cooked plantain slices. Check seasoning and switch off flame. 
  • Garnish with chopped cilantro and serve warm for comforting and satisfying light meal. 
  • Enjoy!!

* To make tomato paste: Quarter 5-6 well ripe Campari tomatoes and start cooking on medium heat. Let tomatoes cook with its own water. Gradually water content will reduce in about 25-30 minutes. When your desired consistency is reached, switch off and let it cool. Puree and store in an airtight jar. This can be refrigerated up to 2 weeks.
** If you are going to use shrimp broth, you can make shrimp broth by quick cooking the shrimp with 2 cups of water, 1/4 tsp turmeric powder, 1/4 tsp red chilly powder and 1/4 tsp of salt. (pressure cooker works best). If you are using vegetable broth refer to my recipe here:


Comments

  1. Very interesting Mini ! Will give it a try one of these days. I am assuming green mango is necessary in this recipe ?

    ReplyDelete
    Replies
    1. Thanks Primavera... hope you like it when you try.
      You can make this without green mango too, but green mango will definitely add one more layer of flavor.

      Delete

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