Mayan cream of chaya soup

2019-09-16 a.o.

The Chaya or tree spinach is a subtropical tree that originates from the Yucatan peninsula in Mexico. It can be grown outdoors in the warmer southern US locations.

Unfortunately, the chaya tree is not winter-hardy. I need to keep it in buckets and bring indoors for the winter, which means they don't grow as fast as they could in the ground.

The leaves are poisonous, but can be made safe to eat by cooking them. When chaya is not available, wild amaranth—which grows here as a weed—or spinach are good substitutes. See Spinach Soup.


Pic1: my chaya trees
Pic2: cream of chaya soup with croutons



This is what you need for 2 servings:

  • 15 tender chaya leaves, washed
  • ½ small onion, chopped fine
  • 1 garlic clove, crushed
  • 1 cup of vegetable bouillon
  • 1 cup of whole milk
  • 2 fresh leaves of basil
  • S&P
  • unsweetened heavy cream
Pic3: cream of chaya soup
internet picture


This recipe has been adapted from a recipe by Chef Josue Cime



Pic5: freshly picked
Pic6: other ingredients
Pic7: rinse


Pic8+9: sauté with onions
Pic10: blend


Pic5: blended
Pic6: blended with milk / cream
Pic7: reheat


Pic8: all done
Pic9: served
Pic10: more cream? 

Serving suggestion: