| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 235 | 13g | 8g | 19g |
| sugars | fibre | protein | salt |
| 13g | 2g | 4g | 0.20g |
Every now and then, a recipe comes along that manages to unite so many facets of my culinary lineage, and it fills me with a joy that is just too vast to contain. Today, I’m here to share the sheer magic of a wholesome, heartwarming dish that hails from the rapidly growing Peruvian cuisine, but with a unique spin that you won’t find anywhere else: Yacón Soup. This beautiful creation takes the humble Yacón root, a treasured ingredient in many Latin American cultures for its unique taste and health benefits, and elevates it to star status.
The Culinary Symphony of Yacón Soup
While the recipe’s simple ingredients may not immediately sound revolutionary, it’s precisely this deceptive simplicity that allows the Yacón’s subtle flavors to truly sing. Somewhere between the crunch of an apple and a delicate sweetness that captures every hint of sunlight from its origins in the Andean valleys, the Yacón brings a distinctive freshness to this soup.
Alongside the use of apples and a hint of lemon juice in the mix, the soup achieves a delightful blend of tang and sweetness that is unmistakably tropical, but with a comforting warmth that is pure home-cooking. A hint of cinnamon lends a certain woody undertone, reminiscent of some of my own favorite aromatic Spanish stews.
A Fiesta of Flavors and Health Benefits
The joy of this Yacón Soup recipe doesn’t just lie in the wonderful fusion of flavors, but also the bountiful health benefits that it brings. Yacón, for instance, is an excellent source of prebiotics and antioxidants. I’ve used honey to accentuate its natural sweetness, while also incorporating a touch of antimicrobial benefits. Then there’s the nutrient-rich walnuts and raisins soaking up that fruity goodness, both lending their heart-healthy properties to this warming soup.
Lastly, imparting a luxuriously creamy profile to this soup is a touch of heavy cream, which despite its decadence, can offer a modest boost to your intake of essential vitamins, like vitamin A. The dish is finished off with a sprinkle of mint—a nostalgic nod to my Cuban heritage and a refreshing counterpoint to the depth of flavors in the soup.
If your tastebuds lean towards the sweet, this Yacón Soup might remind you of a fruitier version of a creamy butternut squash soup. And in terms of pairings, it would look right at home on a dinner table next to a hearty paella or a refreshing watercress and orange salad.
In summary, amid the fusion of my Spanish and Cuban roots, this Yacón Soup has carved a delicious niche that I adore. I hope that you too find joy and comfort in its tropical sweetness and warm, harmonious flavors.
What You’ll Need
- 2 large Yacón roots, peeled and cut into cubes
- 1 large Apple, peeled, cored and cut into cubes
- Juice of half a Lemon
- 4 cups of Water
- 4 tablespoons of Honey
- 1/2 teaspoon of Salt
- 1/2 teaspoon of ground Cinnamon
- 1/2 cup of Raisins
- 1/2 cup of chopped Walnuts
- 1 cup of heavy Cream
- Mint leaves for garnish
Method
Step One
Peel the Yacón roots and the apple. Chop them into cubes and set aside.
Step Two
In a large pot, bring the 4 cups of water to a boil. Once boiling, add the cubed Yacón and apple. Allow it to cook until the Yacón is tender, this usually takes around 15-20 minutes.
Step Three
Once the Yacón is tender, add the juice of half a lemon, the 4 tablespoons of honey, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Stir well to combine everything.
Step Four
After stirring, add the 1/2 cup of raisins and 1/2 cup of chopped walnuts. Mix them into the soup.
Step Five
Pour the soup into a blender and blend until smooth. Then pour back into the pot.
Step Six
Add 1 cup of heavy cream to the soup and stir well. Let the soup simmer on low heat for another 10 minutes.
Step Seven
Garnish your Yacón soup with mint leaves before serving. Enjoy your warm, creamy, and delicious Yacón soup!
