Vegetarian Sancocho

• 2 tablespoons butter
• 1 yellow onion, chopped
• 2 quarts vegetable stock
• 2 yuca (cassava) roots, peeled and cut into 1-inch cubes
• 2 Yukon Gold potatoes, cut into 1-inch cubes
• 2 red potatoes, cut into 1-inch cubes
• 2 plantains - peeled, sliced into thirds lengthwise, and cut into strips
• 2 ears yellow corn, husked and cut into thirds
• 1 bunch green onion, chopped
• lemon, juiced
• 1 bunch cilantro, chopped, divided
• 3 cloves garlic
• 1/4 teaspoon paprika, or to taste
• salt and ground black pepper to taste
• 2 avocados, sliced

1. Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil.
2. Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes.
3. Pour soup in serving bowls and garnish with avocado and the remaining cilantro.

butter, yellow onion, vegetable stock, roots, potatoes, red potatoes, plantains, corn, green onion, lemon, cilantro, garlic, paprika, salt, avocados

Taken from www.allrecipes.com/recipe/259058/vegetarian-sancocho/ (may not work)