Ingredients with Measurements:
- 2 cups of chopped chaya leaves
- 2 cups of peeled and diced sweet potatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 tablespoon of lime juice
- 1/4 cup of chopped cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
2. Add the chaya and sweet potatoes and stir to combine.
3. Pour in the chicken or vegetable broth and bring to a boil.
4. Reduce the heat and let simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Remove from heat and let cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and reheat over low heat.
8. Add salt and pepper to taste.
9. Stir in the lime juice and chopped cilantro.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 22g
Protein: 4g
Fiber: 4g
Substitutions for ingredients:
- Spinach or kale can be used instead of chaya leaves.
- Butternut squash can be used instead of sweet potatoes.
Variations:
- Add a can of coconut milk for a creamier soup.
- Add a teaspoon of cumin and chili powder for a spicier soup.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter.
- Use a vegetable peeler to easily peel the sweet potatoes.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Sour cream, chopped cilantro, croutons
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled cheese sandwich, quesadilla
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to wash the chaya leaves thoroughly before using them in the soup.
Food history:
Chaya is a leafy green vegetable that is native to Mexico and Central America. It has been used for centuries as a food and medicinal plant.
Flavor profiles:
The soup has a slightly sweet and earthy flavor, with a hint of citrus from the lime juice.
Serving suggestions:
Serve hot as a main dish or as a side dish with a sandwich or salad.
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