A creamy seafood soup featuring rich coconut milk, yucca and plantain
Place the vegetable oil in the bottom of a large soup pot
Saute the chopped vegetables in oil until soft and saucy but not browned.
Dissolve the achiote in warm water (or seafood stock)
Pour the coconut milk into the broth and vegetables
Heat until simmering and add the sliced plantain, green banana and yucca
Note: Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.