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Soup & Stew
Mexican
4 - 6 servings
5 minutes
1 hour
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 pepper, seeded and diced
1 teaspoon ground cumin
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.
