Brazilian Moqueca is traditionally a seafood stew according to the author. Here the seafood is replaced with #HeartsOfPalm. I'm not exactly sure what the authentic stew is supposed to taste like, but I don't get a super seafood vibe. All the same, it is quite tasty.
Another thing I like about this soup, while there are a ton of ingredients and it takes a long time, the steps are unbelievably simple, and most of the time is just simmer time. What's not to love there?
Changes: I forgot the #tomatoes! So I replaced halved cherry tomatoes with canned diced tomatoes.
Source: Veg News | Serves: 4 | Time: 1 hr
1 tbsp coconut oil
1 red onion, finely diced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tsp sweet smoked paprika
1 tsp chilli flakes
1 tbsp tomato purée
4 garlic cloves, minced
1 14-oz can coconut milk (I used light coconut milk)
1 cup vegetable broth (homemade to reduce sodium)
1 14-oz can hearts of palm, sliced lengthways and chopped into 1-inch diagonal chunks
1 can diced tomatoes, drained (no salt added to reduce sodium)
1 tbsp capers
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
¾ cup parsley
¾ cup cilantro
In a large saucepan over medium heat, warm oil. Add onion and peppers and cook for 5 minutes.
Add paprika, chili flakes, tomato purée, and garlic and cook for another 2 minutes.
Stir in coconut milk, broth, hearts of palm, tomatoes, and capers. Add salt and pepper, bring to a simmer, then reduce heat to low and cook for 30 minutes.
Add lime juice and cook for another 5 minutes.
Turn off heat and stir in parsley and cilantro. Serve warm.