Aguadito Soup (Cilantro and Chicken Soup)
A peruvian soup called “levanta muertos” meaning resuscitation soup" great for when you have a cold, after a hangover the lime and the cilantro together are great immune boosting properties
4 tablespoons of Green Mojo
1 serrano pepper, halved and de-seeded
4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
4 1/4 cups chicken broth, divided
2 tablespoons olive oil
2 chicken thighs, boneless skinless
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 teaspoon ground cumin
1/4 cup white rice or Quinoa (wash Quinoa well)
1-2 ear of corn, cut off the cob small pieces
1 cup of frozen Peas
Salt to taste
Cilantro leaves to garnish
1. Add Green Mojo, serrano pepper, juice of 1 lemon, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.
2. In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs. Cook on first side for 4-5 minutes, and until they are slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside and shred once they cool.
3. Add yellow onion and red bell peppers cook until translucent, about 5 minutes.
Add minced garlic and cumin atop of mixture and cook until fragrant.
4. Add the rice or Quinoa and Green Mojo mixture to the pot and mix, being sure to completely coat the rice or Quinoa. Gently add the chicken, and back to the pot and cover and the remaining 4 cups of chicken broth. The broth should just cover the chicken. Cook for 20-30 minutes, and until rice or Quinoa is fully cooked.
5. When you're ready to serve, add salt to taste. This will all depend on how salty your chicken broth was. I needed to add about 1 1/2 teaspoons of sea salt.
6. Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime. It's important.
Vegan Gypsy Soup
A heartwarming soup from the south of Spain that you will love. It is known as their sopa de huerta or soup from the garden with veggies and hearty beans. Our version with our mojos is super easy and good for you!
2 tablespoons of Olive Oil
2 celery stalks ( chopped small diced)
1 butternut Squash about 1.5lbs (cut in small cubes and roasted)
4 tablespoons of White Mojo (this substitute 1 onion)
3 tablespoons of Yellow Miso Paste
2 tablespoons of Apple Cider Vinegar
1 cup of Cannellini beans or Garbanzo Beans
1/3 cup of Hemp Seeds
2 tablespoons of Tahini to add creaminess
1 red bell pepper cut small diced
4 cups of Water
Preheat oven at 400F. Cut the butternut squash in small dice and season with olive oil, salt and pepper.
Place in a sheet pan and roast for 20-25 min. Meanwhile
For the soup base:
In a soup pot add olive oil and saute the celery and red bell peppers at medium heat for about 7 min.
Lower the heat and add the White Mojo and Miso paste and mix well for about 5 min
Remove squash from the oven and save a 1/4 cup of butternut squash to garnish and add the rest of roasted butternut squash to the pot
Add 4 cups of water and beans and simmer for about 15 min at medium heat.
Add apple cider vinegar, tahini salt and pepper and mix well.
You can leave the soup as is or mash a few of the squash with a fork or immersion blender to cream it up a bit.
Finish with Hemp seeds and the 1/4 cup of squash and cilantro or parsley
Feel free to add Yellow Mojo for a touch of heat!