PREPARO LA FAMOSA SOPA DE CARACOL (¿GUATAMERICONSU?) - La Cooquette

conch

🥗Healthier: shrimp

💰Cheaper: fish

Shrimp provides similar texture and flavor, while fish is more economical.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk offers creaminess at a lower cost.

Melt butter over medium-low heat.

Add chopped onion and cook until softened.

Add chopped bell pepper and cook until softened.

Add minced garlic and cook for a little longer.

Transfer the sautéed mixture to a blender with celery, chicken bouillon powder, and water, and blend until smooth.

Peel and cut the yuca into manageable pieces, removing the hard center.

Cut the yuca into small pieces after peeling.

Peel and chop the carrots into small pieces and set aside.

Peel the green plantain, cutting off the edges first, then slice it into medium pieces.

In a large pot, add coconut milk and the blended sautéed mixture.

Add the yuca, carrots, and green plantain to the pot.

Season the soup with salt, black pepper, and cumin, and add some chopped cilantro.

Add a pinch of sugar to the soup.

Once the soup is boiling, sift in some flour to thicken it, stirring continuously to avoid lumps.

Cook for about 20 minutes to allow the flavors to meld and the vegetables to soften.

Prepare the conch by thawing it and pounding it to tenderize.

Add the conch to the soup along with some fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens