Tuesday, April 10, 2012

Mexican Jicama Soup Recipe

I love Jicama.
It's a root that is also known as a Mexican Yam.  It tastes a lot like a water chestnut.  It's hard to peel, but well worth the effort.  I have always just cut it up and eaten it plain. 

When I came across this recipe while flipping through an old cookbook, I had to try it.

Mexican Jicama Soup (6 Servings, Fat Smash Phase 1)

1 tbsp Olive Oil
1 Onion, diced
2 cloves Garlic, minced
2 cups cooked Chickpeas (or 1 15-oz can)
1 Jicama, peeled and chopped
1 tsp Cumin
4 cups Water
1 tbsp No Sodium Bullion
4 cups Baby Spinach

Cook the onion and garlic in the olive oil until soft, 3 minutes.  Add the chickpeas, jicama, cumin, water, and bullion, simmer 15 minutes.  Remove from heat and stir in the spinach.

1 comment:

  1. I've never even heard of that root! Not sure we have it here, but I'll definitely have a look :D


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