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Vegan Asopao Soup

Updated: Dec 16, 2019

Asopao is a traditional Dominican rice soup. This recipe is a Veganized version of a traditional Asopao. This soup is still full of traditional flavors, plant protein, and is perfect for the cold weather. Asopao can be enjoyed with avocado, some tostones (fried green plantains), and a healthy squeeze of lime juice. 


~4 cloves garlic, minced

~1/2 red pepper, chopped

~1/2 small red onion, chopped

~1 celery stalk, chopped

~1 roma tomato, chopped

~3 tbs sofrito (optional)

~1-2 crimini mushrooms, chopped

~1 cup canned corn

~2 small potatoes, cubed

~1 cup squash, chopped

~1/2 carrot, cubed

~1/2 cup white rice

~1 tbs apple cider vinegar

~2 tbs tomato sauce

~1 bunch cilantro, roughly chopped

~1 tsp garlic powder

~1 tbs cajun seasoning

~1 tbs oregano

~salt and pepper to taste


  1. To a large pot, add garlic, onions, celery, peppers, and mushrooms. Cook and stir for about 4 minutes over medium heat.

  2. Add optional sofrito, the squash, carrots, potatoes, tomatoes, and corn with the dry seasonings. Cover the pot and cook for about 5 minutes. Add bits of water if needed.

  3. Add 4-5 cups of water to the pot, the rice, and the tomato sauce. Bring to a boil, and let it cook for 10 minutes.

  4. Lower the heat, add cilantro and vinegar. Adjust the seasonings if needed. Cover the pot for 3 more minutes.

  5. The soup will be done when the rice and the root vegetables are fully cooked and tender.

Recipe by: Herlina Pichardo

For more recipes like this one follow her on instagram at @sweetplaintains_ !

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