Malagasy Lasopy
Recipe: Malagasy Lasopy
Malagasy Lasopy is simply a gluten free, vegan pureed vegetable soup. It usually is served with a condiment called sakay and some baguette on the side. Any fresh seasonal vegetables and meat bones are all added in the pot with a generous amount of water. The mixture is first brought to a boil and then allowed to simmer. This allows the vegetables to get cooked and the meat bones to lend the flavour to the soup. The bones are then fished out and the soup is pureed to a smooth creamy consistency. In this day and age baguette is not a must as that is more of a remnant from the French Colonialism Era.
My Version Of Malagasy Lasopy
As I don’t eat or prepare meat in my kitchen, I decided to make a vegetarian version of Lasopy. Instead of adding meat bones, I simply added some vegetable stock powder for flavour. I am actually hooked onto this vegetable stock powder that I get from a spice shop in Montreal. It adds a perfect balance of spice flavours to any soup. Adding Sakay to the soup is a game changer. This condiment actually reminds me of the raw garlic chutney that my mum use to make. So, if you want to add meat bones, go ahead but please do try out this no fuss easy soup.
A Little About Madagascar
Madagascar is an island country in the South Eastern part of Africa. When one mentions Madagascar a few things come to mind, Vanilla, Lemurs and the movies Madagascar. However, this country is more than that or should I say could be more than that. Unfortunately after it got its Independence in 1960, this country has not managed to get 50% of it population out of poverty. This is largely due to poor governance. Madagascar is agriculturally a rich country. It is a popular tourist destination due to its forests, flora and wildlife. Main cash crops are vanilla, coffee, rice, sugar, cotton cloth, vegetables, shell fish, are a just a few things.
Sharing Malagasy Lasopy Recipe With Sunday Funday
Amy who blogs at Amy’s Cooking Adventure suggested we explore Madagascar cuisine wise. The basic and popular dish in the Malagasy Cuisine is vary and laoka. Vary is rice, as that grows in abundance there and laoka is accompaniment. Usually it is meat based stew. I decided to go with Lasopy, a pureed vegetable soup. Frankly, Malagasy cuisine is pretty limited where vegetarian dishes are concerned. Most stews contain fish or meat.
The initial plan was to make Mofo Anana which are deep fried fritters using watercress, chives or scallions. Would have made a perfect hot snack for these cold snowy days. However, hubby requested for a soup. So Lasopy it was. And I don’t regret making this soup at all. I have made Coconuty Mofo Gasy, Malagasy Bread and it is so delicious. Actually it is more like pancake than bread. Check out the recipe.
Check Out Malagasy Dishes Prepared By Fellow Members Of Sunday Funday
- 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
Some More African Dishes You May Like
What Is Sakay?
Sakay is an easy hot sauce or condiment that is widely used in the Malagasy Cuisine. Here I have added some to the soup. It is also used to marinate meat or fish. A bit of the sauce is added to Mofo Sakay or the sauce is served on the side. Try this sauce with some roasted potatoes.
Ingredients Required For Malagasy Lasopy
Tomato – fresh tomatoes large or two medium cut into chunks.
Turnip – use a medium one. Peel and cut it into chunks.
Spring Onion – use 2-3 stalks. Cut into pieces.
Carrot – one large or 2 medium carrots, peel and chopped into chunks.
Green Beans – French beans, trim the ends and cut into large pieces.
Water/ Stock – normal tap water.
Stock Powder or Cube – 1 tbsp or one cube if using any. If you are using meat bones then you don’t need stock powder or cube.
Salt – add according to your taste.
Black Pepper Powder – add according to your taste.
Ingredients Required For Sakay
Garlic – 2 big cloves,peeled.
Ginger – about 1 inch. Peel and chop it up roughly.
Thai Red Chillis – use according to your taste as they are quite hot. I have used only 3. Can replace with any fresh red chillis.
Salt – about ¼ tsp is enough but can add according to your taste.
Oil – use any odourless oil. I used sunflower oil.
Lemon Juice – can replace it with vinegar.
Watch How To Make Malagasy Lasopy In The Instant Pot
MALAGASY LASOPY
Ingredients
INGREDIENTS FOR THE SOUP
- 2 medium tomatoes fresh
- 1 medium turnip
- 2 stalks spring onion/scallion
- 2 medium carrots
- 15-20 green beans
- 1½ litres water or stock
- 1 tbsp vegetable stock powder or 1 cube
- 1 tsp salt
- ¼ tsp pepper powder
INGREDIENTS FOR SAKAY
- 3-10 Thai Red Chillis fresh
- 2 large cloves garlic
- 1 inch ginger
- ¼ cup oil
- ¼ tsp salt
- 1 tsp lemon juice
Instructions
PREPARATION OF LASOPY SOUP
- Peel the carrots and turnips. Cut them into chunks.
- Trim the ends of the green beans and cut them into big pieces.
- Trim the spring onion or scallions and chop it up roughly.
- Cut the tomatoes into chunks.
- Add all the vegetables into a large saucepan or pot.
- Add the water or stock. Add the stock powder or cube.
- Add the meat bones if you are using any.
- Bring the mixture to a boil.
- Lower the heat, cover the pan with a lid.
- Simmer the soup till the vegetables are cooked.
- Using a stick blender, blend or puree the cooked soup to a smooth consistency.
- Add salt and pepper. Mix well.
- Serve the soup with sakay.
PREPARATION OF SAKAY
- Peel the garlic and ginger.
- Cut the garlic, ginger and chillis into small pieces.
- To prepare this condiment you will need a mini food processor or a mortar and pestle.
- Add all the ingredients in the food processor and process to smooth paste.
- If you are using a mortar and pestle, pound the chillis, ginger and garlic with the salt and lemon juice. Once you get a paste, add the oil and mix.
- Add a little sakay to lasopy and enjoy. Or serve it on the side with the soup.
Notes
- Use any seasonal vegetables of your choice.
- Lasopy does not contain any grains or pulses.
- Adjust the thickness of the soup according to your preference.
- If you make a bigger batch of sakay then best to add vinegar so it stays fresh for more days. Keep it in the fridge.
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A Little Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
8 Comments
Wendy Klik
December 10, 2023 at 6:32 am
I did add the soup bones when making this and boy oh boy…..It tasted just as if I had meat in it. I love that you made yours without meat. It will be the perfect recipe when my son-in-laws are here for dinner.
mayurisjikoni
December 10, 2023 at 2:04 pm
Thanks Wendy, when I initially read the ingredients, I was a bit skeptical about the overall flavour. But I was pleasantly surprised and sakay is like a must.
Karen’s Kitchen Stories
December 10, 2023 at 2:27 pm
That sakay sounds wonderful! I bet it is a game changer!
mayurisjikoni
December 13, 2023 at 8:28 pm
It definitely was Karen. I’m going to try the sauce with roasted potatoes.
Sneha Datar
December 12, 2023 at 9:22 am
Such a pretty colorful soup! It sounds delicious!
mayurisjikoni
December 13, 2023 at 8:24 pm
Thanks Sneha, it is a delicious soup.
suika game
March 9, 2024 at 3:42 am
I followed your instructions and it was amazingly delicious. Thank you very much. Wish I knew about it sooner
mayurisjikoni
March 13, 2024 at 7:42 am
I am so glad you enjoyed the soup..