Delicious vegetables are cooked until tender in a rich, meaty broth and then pureed to a silky, smooth goodness.
Evelyne of CulturEATZ invites us to join her each month as we travel to different countries in the world to explore their culture through food. This month we headed to Madagascar......
- Amy’s Cooking Adventures: Hen`omby Ritra (Malagasy Simmered Beef)
- Culinary Cam: Laoka with Vanilla Rice
- A Day in the Life on the Farm: Lasopy
- Sneha’s Recipe: Mofo Gasy/Madagascar Yeasted Pancakes
Several of the members of Eat the World also belong to another blogging group called Sunday Funday. Amy of Amy's Cooking Adventures (see above) is hosting this month and since Eat The World fell on a Sunday this month she chose the same theme for the Sunday Funday bloggers. Let's see what they cooked up.......
- Laoka with Vanilla Rice by Culinary Cam
- Lasopy by A Day in the Life on the Farm
- Madagascar Yeasted Pancakes (Mofo Gasy) by Sneha's Recipe
- Malagasy Coconut Chicken (Akoho sy Voanio) by Palatable Pastime
- Malagasy Lasopy by Mayuri's Jikoni
- Malagasy Simmered Beef (Hen`omby Ritra) by Amy's Cooking Adventures
- Mofo Gasy by Karen's Kitchen Stories
The soup is very flavorful, tasting of meat but with a creamy texture. It makes a nice first course or light lunch or dinner if served with a sandwich or salad and some good bread.
Yield: 4 servings
Lasopy (Malagasan Pureed Vegetable Soup)
Delicious vegetables are cooked until tender in a rich, meaty broth and then pureed to a silky, smooth goodness.
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Ingredients
- 2 meaty soup bones, about 1 lb.
- 2 tomatoes, seeded and diced
- 1 turnip, peeled and diced
- 3 small leeks, white and light green parts, well rinsed and chopped
- 2 carrots, scraped and chopped
- 1 1/2 c. green beans, chopped
- 6 c. water
- salt and pepper, to taste
Instructions
- Place all ingredients into a large soup pot. Bring to a boil over high heat.
- Reduce the heat, partially cover, and simmer for about an hour until vegetables are very tender.
- Remove bones and reserve meat for another use or discard.
- Puree the vegetables and broth using an immersion blender or carefully in a heavy-duty blender or food processor, in batches, if necessary.
Notes
Adapted from a recipe found at International Cuisine
Nutrition Facts
Calories
85.62Fat (grams)
0.51 gSat. Fat (grams)
0.08 gCarbs (grams)
19.63 gFiber (grams)
4.46 gNet carbs
15.18 gSugar (grams)
8.18 gProtein (grams)
2.85 gSodium (milligrams)
126.58 mgCholesterol (grams)
0 mgProperty of A Day in the Life on the Farm
Both hearty and healthy! You might just get me to eat turnips this way! It looks wonderful.
ReplyDeleteYou could feed anyone turnips this way and they will never ever know.
DeleteWendy made the soup without the meat bones. Added some vegetable stock powder and we loved the soup. So easy to make and delicious.
ReplyDeleteI was happy to see that because I have one son in law that doesn't eat meat and another that doesn't eat pork or beef.
DeleteSuch a pretty colorful soup! It sounds delicious!
ReplyDeleteIt was Sneha
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