2 T. butter
1 C. chopped yellow onion
1 C. sliced celery
1 C. chopped carrot
2 cloves garlic, minced
8 ounces yucca root (also called cassava), peeled and cut into 1-inch pieces
1 plantain, peeled and chopped
3 C. low-sodium chicken broth
1 C. water
3 T. lemon juice
1 tsp. grated orange peel
1 C. corn kernels, fresh or frozen and thawed
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. chopped fresh cilantro or parsley

Melt butter in a large saucepan or Dutch oven. Sauté onion, celery, carrot, and garlic for about 5 minutes or until the vegetables are tender. Stir in yucca, plantain, broth, water, lemon juice, and orange peel. Bring to a boil; reduce heat. Simmer, partially covered, for 30-40 minutes, or until yucca and plantain are tender. Remove half the soup (about 3 C.) to a food processor or blender; cover and process until puréed. Return puréed mixture to saucepan and stir in corn, salt, and pepper. Cook until heated through. Sprinkle each serving with cilantro or parsley and serve.

Yield: 6 servings
Calories: 195
Fat: 5g
Fiber: 6g