One of our favorite restaurants around this part is Claire's Corner Copia in New Haven, Connecticut. It has been around for a long time, and pioneered the vegan, organic, healthy food around here much before many of this became famous buzzwords. It is a cozy family style, vegetarian restaurant serving organic, sustainable food with so many dishes that have vegan and gluten-free options. Sometimes we just stand there for 5-10 minutes figuring out what to choose, there is so much to choose from. So if you go with a group, everyone will get something to pick from the menu, even for the not-so-strict-about-health-kinda-guys :-). The last time we went there they had a Vegan Asopao as their soup of the day.
Here is a tropical soup inspired from it, made with ripe plantains and green mangoes. You can make it with shrimp and shrimp broth, but you can just go the vegan route too plain and simple, and it still tastes awesome, sweet & sour with plantains and raw mangoes. You can enjoy it as a light meal or serve as a stew over some rice, or pair it with a hearty salad.
Here is a tropical soup inspired from it, made with ripe plantains and green mangoes. You can make it with shrimp and shrimp broth, but you can just go the vegan route too plain and simple, and it still tastes awesome, sweet & sour with plantains and raw mangoes. You can enjoy it as a light meal or serve as a stew over some rice, or pair it with a hearty salad.
Ingredients:
- Ripe plantain - 3
- Raw mango - 1 cup (peeled and cubed)
- Homemade tomato paste - 2 Tbs
