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    You are in: Home / Recipes / Mayan Chaya Cream Soup Recipe
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    Mayan Chaya Cream Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Ambervim's Note:

    Rich and VERY nutritious soup. Substitue other green leaves from the garden if you have no chaya.

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    Ingredients:

    Yield:

    Batch

    Units: US | Metric

    • 20 leaves , chaya (tender, washed)
    • 2 cups milk (whole make it nice and rich)
    • 4 leaves basil
    • 1 garlic clove, crushed
    • 1 small onion, diced
    • 1 cup vegetable bouillon (chicken OK)
    • pepper
    • salt, to your taste

    Directions:

    1. 1
      Place Chaya leaves, chopped onions and crushed garlic in a pot with the bouillon and cook for two minutes or until leaves are blanched (use mid-heat).
    2. 2
      Add milk and let it cool.
    3. 3
      Use a stick blender mix to a smooth velvety texture the remaining ingredients,
    4. 4
      Cook another five to ten minutes or until mixture gets really hot but does not boil.
    5. 5
      Serve hot.
    6. 6
      Add the final touch by placing the unsweetened cream in a small bag; cutting the bag’s bottom tip, you can create a lovely design atop your served soup bowls.
    7. 7
      For a zesty taste, sprinkle a bit of crush dried red chili as well.
    8. 8
      Or add a dab of sour cream.

    Ratings & Reviews:

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    Nutritional Facts for Mayan Chaya Cream Soup

    Serving Size: 1 (611 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 356.2
     
    Calories from Fat 164
    46%
    Total Fat 18.2 g
    28%
    Saturated Fat 11.1 g
    55%
    Cholesterol 68.3 mg
    22%
    Sodium 244.4 mg
    10%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.1 g
    12%
    Protein 18.5 g
    37%

    The following items or measurements are not included:

    vegetable bouillon

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