Constanza Vegetable Soup
Ingredients
2 medium sized potatoes (of any variety)
1/2 an onion
1/2 crown of broccoli
2 large carrots
1/4 head of green cabbage
1 teaspoon of freshly chopped/minced garlic
1 teaspoon of salt
2 chicken bouillons by Maggi (or your favorite brand)
3 sprigs of cilantro
2 teaspoons of oregano
1 slice of lime
5 cups of water
A yummy light vegetable soup recipe with a Dominican twist. Great as a side dish or on all by itself.
Directions
Begin by peeling the potatoes and chopping up vegetables. Be sure to not cut the vegetables too thin, for chunkier vegetables work better for this soup.
Next pour 4 cups of water into the pot and set stove to high.
Place potatoes into the pot, set stove on medium high and cover pot. Allow potatoes to cook in pot for about 10 minutes.
Next add the chicken bouillons, salt, oregano, and garlic. Stir well, and make sure that the bouillons have completely dissolved.
Add the carrots and broccoli and allow the soup to cook covered on medium high for approximately 10 minutes.
Add the cabbage and onions last, stir the contents, and again cover the pot.
Add the last cup of water and check for taste here. If it’s too bland, add another bouillon.
Add the sprigs of cilantro, cover the pot, and allow the contents to cook on high for about 5 minutes.
Squeeze a couple of drops of lime into each serving. It’ll add a bit of zing to the soup.
Additional Notes
This dish was created on a whim while surrounded by vegetables and few other options in the city of Constanza, Dominican Republic.
