Banana & Yuca Vegetable Soup
Ingredients
Equipment
Method
- Step 1 — Prepare the Ingredients
- Wash and peel the yuca, then cut into bite-sized cubes.
- Peel and slice bananas.
- Chop tomatoes, carrots, and celery.
- Wash spinach leaves thoroughly.
- Step 2 — Heat the Base
- Place the soup pot over medium heat.
- Add the oil, then stir in the asafoetida until aromatic (about 30 seconds).
- Step 3 — Cook the Vegetables
- Add chopped tomatoes, carrots, celery, and yuca to the pot.
- Season with salt and black pepper.
- Stir well and cook for 5–7 minutes to allow flavors to blend.
- Step 4 — Add Water & Simmer
- Pour in 4 cups of water, ensuring the vegetables are fully submerged.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20–25 minutes, or until yuca is tender.
- Step 5 — Add Bananas & Spinach
- Gently stir in sliced bananas and fresh spinach leaves.
- Simmer for an additional 5 minutes, allowing the bananas to soften but not dissolve completely.
- Step 6 — Taste & Serve
- Adjust seasoning with more salt or pepper if needed.
- Serve hot with your favorite gluten-free bread or enjoy it as a light main course.
Notes
Banana & Yuca Vegetable Soup isn’t just a warm bowl of comfort — it’s a reminder that simple, allergy-friendly ingredients can make incredibly delicious and nourishing meals. Whether you serve it for lunch, dinner, or as part of a weekend family gathering, it’s sure to become a household favorite.
