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Ingredients1 h 20 m servings 246 cals
Original recipe yields 14 servings
- Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil.
- Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes.
- Pour soup in serving bowls and garnish with avocado and the remaining cilantro.
Per Serving: 246 calories; 6.7 g fat; 46 g carbohydrates; 3.9 g protein; 4 mg cholesterol; 306 mg sodium. Full nutrition
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