Yuca Soup with
Leek and Kale
30 minutes l Makes 7 cups
This easy spring soup gets its
creaminess from yuca.½ tsp. baking soda(^1) ½ lb. yuca, peeled and cut into
(^1) ½ - inch cubes (4 cups)
1 cup thinly sliced leek (white
part only)
¾ cup thinly sliced carrots
2 cloves garlic, minced
1 bay leaf
1 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
2 cups finely chopped kale
2 Tbsp. lemon juice
½ tsp. sea salt
Freshly ground black pepper,
to taste
- In a pot combine baking soda and
12 cups water; bring to boiling. Add
yuca and cook about 10 minutes or
until yuca is tender. - Meanwhile, in a separate pot
combine the next six ingredients
(through thyme) and ½ cup water.
Cook over medium about 10 minutes
or until vegetables are tender,
stirring occasionally and adding
water, 1 to 2 Tbsp. at a time, as
needed to prevent sticking. - Drain yuca. Return to pot and
coarsely mash, leaving some
chunks intact. - Add yuca, kale, and 5 cups water
to pot with vegetable mixture. Cook
10 minutes, stirring occasionally.
Add lemon juice, salt, and pepper.
Serve warm.
TIP
You can find
yuca (aka
cassava) in
the produce
section of most
supermarkets
and Latino
markets.