MALAGASY LASOPY
Malagasy Lasopy is simply a pureed vegetable soup. It is usually 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. My recipe omits the meat bones.
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.