Spicy Jicama Soup


Peel the jicama, then slice it halfway through from pole-to-pole to create a slit, being careful not to pierce any farther than its center. Spiralize the jicama to make spaghetti noodles or else cut them to where they are thin in and noodle-like. Briefly set aside.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. When the oil is shimmering, add the onion and cook for 3-5 minutes or until soft and translucent. Add the garlic and jalapeño and cook for 30 seconds or until fragrant. Add the chili powder, oregano, cumin, and paprika and cook for 1 minute to toast the spices.

Stir in the tomatoes, beans, and broth. (I recommend starting with 5 cups broth and then adding more as needed.) Increase the heat to high and bring to a boil, then lower to a simmer. Add the shrimp and lime juice and cook for 5 minutes until the shrimp are bright pink and opaque.

Spicy Jicama Soup

Stir in the cilantro and jicama noodles. Taste and season with salt and fresh ground pepper. Ladle the soup into bowls and serve garnished with avocado and sliced jalapeño if you like.


1 small jicama, peeled (A medium kohlrabi or zucchini will also work well!)
1 tablespoon extra-virgin olive oil
1 small white or yellow onion, diced
1 large garlic clove, minced
1 large jalapeño seeded and finely diced
1½ teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon smoked paprika

Pinch cayenne pepper (optional)
1 14.5-ounce can fire-roasted diced tomatoes
1 14.5-ounce can black beans, rinsed and drained
1 ear sweet corn, kernels removed (about ¾ cup kernels) (optional)
5-6 cups low-sodium vegetable broth or chicken broth (depending on how “soupy” you like your soup)
1 pound medium shrimp, thawed, peeled, and deveined (You can also use thawed frozen shrimp if you prefer.)
Juice of 2 small limes
1 cup roughly chopped fresh cilantro leaves
Kosher salt
Freshly ground black pepper
1 avocado, sliced or cubed
Sliced jalapeño (optional)

(Source: Domesticate Me)

By |2018-09-05T15:42:33+00:00September 5th, 2018|Recipes|0 Comments
Dear Friends, Family and Valued Patrons of Rype & Readi

As we close 2018 and look forward to our 5th year, we once again welcome and will be challenged by change.


As many of you know, we took a calculated risk in opening at the Colee Stables downtown.
Property ownership had been disputed and litigated for the last 9 years. Finally resolved, we were regrettably unable to come to reasonable terms with the new owner and our lease ends on the 31st of December. This was complicated in part by a commitment we had made to expand our market operations downtown beginning next fall, adjacent to a well known, well trafficked anchor.
Rest assured Rype & Readi will have a downtown presence again. But for the immediate near term, we are consolidating operation to our St. John’s Golf Club facility where we will focus on catering, prepared foods, dinner events, cooking classes and, of course, a market for fresh local fine foods.
Please be sure to keep in contact with our social media on Facebook, Instagram, our website & newsletter to follow our happenings and special offerings.
Our location at the St. John’s Golf Club is a diamond in the rough. In addition to having a full restaurant and bar, we have a magnificent patio overlooking acres of manicured greens, gorgeous in the daylight and tranquil in the evenings when the golfer’s day is done.
With plenty of space on the terrace and adjacent properties (including parking for several hundred cars) this venue, at the intersection of State Road 207 and I-95 promises to host some creative, exciting and delightful family events throughout the coming year.
We fondly wish you all a festive and memorable holiday season and thank you for your continued support. Please let us know if there is any event, occasion or opportunity to help you celebrate life though a special event with great food and smiling faces.
Merry Christmas and Happy New Year
With Profound Appreciation,
Your friends at Rype & Readi