Chayote and Yuca Root Soup
By Melissa's Corporate Chefs


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.