CHAYOTE AND YUCA ROOT SOUP

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 ground cumin
salt and white pepper to taste
organic avocado diced (for garnish)
crema (cream) (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.

Servings: 4-6
Source: Melissa