This is absolutely an easy-peasy and delicious soup. It's good for winter or summer. Toasted bread smeared in garlic pairs perfectly with it. You can top it with avocado and have a party. If you'd like to make this a bit more child friendly (I didn't), omit the chili flake and hot paprika, the sweetness should win any child over. If you want a spicy party in your mouth, add hot peppers to the mix. I'm glad to finally be posting another recipe up on the blog, hope you guys enjoy it :)
two small carrots
two stalks of celery
sweet peppers (I only had two left, but more would be great)
heavy pinch of grated ginger (not shown. optional.)
tablespoon vinegar (any sweet vinegar should do... sherry, apple cider, or balsamic could work)
a pinch of red chili flake
1.5 teaspoons smoked paprika
1 teaspoon cumin
.5 teaspoon hot paprika
.5 teaspoon coriander
salt and pepper
hand full of fresh cilantro, chopped
Heat your pot with a few tablespoons of oil.
Chop your onion, carrots, and celery, toss in heated pot. Stir and cook. You really want to cook everything down very well. Stir frequently, you don't want to let them burn... just cook cook cook.
While they are cooking, chop some garlic (I used about six cloves, if you're not obsessed with garlic, use less) and add to pot.
Grate a tiny bit of ginger into pot (optional).
Keep stirring and cooking.
Add vinegar, and scrape the bottom of the pot as it bubbles.
Add vegetable stock, enough to cover your veggies (you can add more later), and allow to simmer for about ten minutes.
Peel and cut your yuca and sweet plantain. I only used one of the two plantains. You can decide how you want both chopped.. either small cubed, or long spears, or big chunks, or whatever you creative mind desires. I chose to divide each vegetable lengthwise, in half and then cut into 1/4 inches slices. Add to pot.
Add more stock (if needed), enough to cover your vegetables.
Add chopped cilantro.
Allow to simmer for another 15 minutes or so, until your yuca is soft and easily pierced through. Yuca and plantains are incredibly starchy, so your stew is going to thicken more, the longer it cooks.