This is a Munchkin version of French onion soup but with blended chaya (Cnidoscolus aconitifloius) which is a spinach type of green which grows in Belize.  You can still follow this recipe and use any green eg. spinach, kale, sweet potato greens or whatever you have available.  Apart from the wonderful tastes, the greens provide a great source of nutrients and vitamins. The cassava makes really tasty crunchy croutons.

This recipe calls for a gallon stockpot.  I use my clay cauldron because it develops flavours really well.  I love my little cauldron:

Take a gallon stockpot and add:

10 tbsp extra virgin olive oil

and cook on medium heat. Add the following:

1 tbsp brown sugar

and stir until sugar becomes caramelised (about 2 minutes)

Next add:

8 medium onions, very finely chopped

2 finely chopped Jalapeño peppers (optional)

and saute the onions until brown:

Blend:

4 cups of chaya

6 cups of water

Add the blended chaya to the cooked onions:

Add:

Salt and white pepper

to taste.

Place a fitted lid over pot.  Simmer (on lowest possible heat) for 2  hours.

Switch off heat and let rest for at least 30 minutes.  Leave overnight for best results (the flavours come together beautifully).

Whilst the soup is cooking take:

2 pieces of fresh cassava and boil until it splits length-wise

(when it splits, that’s when you know it is cooked properly)

Drain after boiling and cut into small cube like pieces (to resemble croutons).

Take a skillet (or wok or something you can fry in) and fill it with vegetable oil. Heat to about 200C (400F) ie. very hot!  Deep fry cassava one cup at a time.  Drain on towels.

Serve cassava croutons with soup:

The Soup:

Yum!!

About 6 to 8 servings.