Fiesta Jicama Soup

I'm sure you have heard before that I {Barb} get a vegetable box twice a month full of "salvaged" produce that would otherwise be sent to landfill. In the box from this week, I got a vegetable I had never eaten before... jicama. I honestly had to look up how to even cook/eat it, but after I had gathered enough information, I whipped up this recipe right here which is a little bit of a two-for-one special. You can make the whole soup or just make the roasted jicama part and include it in your favorite taco dish or salad!

Ingredients:

4 whole carrots

1 small butternut squash

2 small sweet potatoes

2 medium jicama

1 yellow onion

4 cloves of garlic

Spices (cinnamon, ginger, thyme, ground cumin, turmeric, curry powder, s&p)

28oz can fire roasted diced tomatoes

1 pound chicken breast

1 cup green lentils

3/4 cup tri-colored quinoa

8 cups broth or water with bullion

Kale

Start by peeling and dicing the carrots, squash and sweet potatoes. Toss them in avocado oil and roast them in a 350 degree oven for 45 minutes. 

Peel and dice the jicama and toss with avocado oil, a sprinkle of cayenne and 1/2 tsp smoked paprika. Roast for 1 hour at 350 degrees.

In a large soup pot, sautée one diced yellow onion and four cloves of garlic in 1 tbs avocado oil until translucent. Add 1 tsp each ground cinnamon, ground ginger, ground cumin, turmeric, curry powder and thyme. Stir and allow to cook until fragrant. Add the canned tomatoes and chicken broth and bring to a simmer. Then add the chicken breasts and allow them to poach in the cooking liquid until cooked through (15-20 minutes depending on size).

Meanwhile, cook 1 cup of lentils in 2 cups of water on medium heat until all the water is absorbed. Also cook 3/4 cup quinoa in 2 cups of water on medium heat until all the water is absorbed. Add a lid to the pot and allow to sit for ten minutes before fluffing with a fork.

Remove the cooked chicken and shred it with two forks then add it back to the pot with the roasted vegetables, the cooked lentils and quinoa. Bring the pot back to a simmer then add one bunch of dinosaur kale (remove stems and tear into pieces). Put the lid on the pot and let the soup come together for about 10 minutes. Add salt and pepper to taste. 

Serve with a wedge of lime.

You can download an "easy to print" PDF of this recipe here!

Enjoy!

Barb