Plant-Based Sancocho (Root Vegetable Soup)

Plant-Based Sancocho (Root Vegetable Soup)

Recipe by Woke FoodsCourse: Lunch, Dinner


Prep time


Cooking time




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  • ⅓ cup of oil

  • 1 cup of sofrito sazon

  • 2 green plantains cut into ½” slices

  • 2 cups of yam (ñame)

  • 2 cups of cassava (yuca) (peeled and cut into small pieces)

  • 2 cups of malanga (yautía)

  • 2 cups of pumpkin (auyama)

  • 1 corn on the cob, cut into ½” slices

  • 4 cups of water or vegetable broth

  • A bunch of cilantro, chopped

  • 1½ teaspoons of salt (or more, to taste),

  • ½ teaspoons of pepper (or more, to taste)

  • 1 teaspoon of vija / achiote (optional)

  • Lime to serve (optional)


  • In a cauldron pot (caldero) heat oil* over medium heat (caldero). Add the sofrito and stir for a few seconds.
  • Add the plantains, yam, cassava, malanga, plantain, pumpkin, and corn. Sauté vegetables for 1 minute or until the vegetables and roots are covered in sofrito sazon.
  • Add water or vegetable broth and achiote (optional).
  • Cover over medium heat until all the vegetables and roots are cooked through (usually takes 1 hour)
  • Add chopped cilantro.
  • Season with salt and pepper to taste.
  • Serve with sliced lime on the side and accompany with brown or white rice.

Ysanet Batista

Ysanet Batista is a queer Black-Dominican woman, born in Harlem, NY and raised in between the Dominican Republic and Hialeah, FL. Ysanet graduated from Johnson & Wales University in Providence, RI and spent a couple of years working in major hotel companies before transitioning to community based work. When she is not cooking or developing Woke Foods, Ysanet is helping other people start their own worker-cooperative businesses at Green Worker Cooperatives at their Coop Academy. Her passions include holistic cooking, farming, writing, and community organizing. She is inspired by the power and magic of Black and Brown people, the ocean, and the Now. She is currently a student at Farm School NYC earning a certificate in Urban Agriculture.