3 Chayote Squash (approximately 1 pound) peeled and sliced
1 Yuca Root (approximately 1 pound) peeled and diced
1 Organic Yellow Onion (approximately 10 ounces) finely chopped
3 cloves Organic Garlic peeled and chopped
6 cups Vegetable Stock or Chicken Stock
2 tablespoons Olive Oil
1 Jalapeno Chile seeded and diced
1 teaspoon Cumin ground
Salt and White Pepper to taste
Organic Avocado diced for garnish
Crema for garnish
In a soup pot, sauté onion, garlic, and jalapeno chile with olive oil for 5 minutes over medium heat.
Stir in cumin. Add vegetable or chicken stock, chayote, and yuca root.
Bring to a boil and simmer for 35 to 45 minutes, or until yuca root is soft.
Allow soup to cool and then puree in a blender until smooth.
Season with salt and pepper.
Reheat before serving. Garnish with avocado and crema.