Cassava is a food that can be prepared in a variety of ways, served stir-fried, or baked. But it is also possible to make a delicious soup with it, and that it produces a creamy texture and a unique flavour to the soup. Perfect for those cold days, this soup will surprise you. Serve it with a green to incorporate a unique flair. Come learn how to make this dish and enjoy!
Ingredients
- 500 g / l of cassava (also called manioc or cassava) peeled and cut into cubes
- 1 medium onion, chopped
- 2 cloves of garlic, finely chopped
- 1 large carrot, chopped into small cubes
- 1 large tomato, chopped
- 1 stalk of celery (celery root), chopped
- 1 litre of chicken or vegetable (or water)
- 2 tablespoons vegetable oil or olive oil
- 1 bay leaf
- 1 teaspoon cumin (optional)
- Salt and pepper to taste.
- 1/2 cup parsley (parsley and chives), chopped into the end
Preparation:
- Peel the root vegetables and cut them into small cubes. If you need to remove the fiber and central to exist.
- In a large saute pan, heat the olive oil or olive oil over medium-high heat.
- Add the onion and garlic and sauté over medium heat until they are soft and lightly browned.
- Add the onion and garlic and sauté over medium heat until they are soft and lightly browned.
- Place the cubes of the yucca in the pot, and stir to combine with the other ingredients.
- Add the chicken stock, or vegetable (or water), and a bay leaf.
- Raise the heat until it starts to boil, then reduce heat to medium-low.
- Simmer the soup for about 30 to 40 minutes, or until the root vegetables and the vegetables are tender. Stir it from time to time.
- If you want the soup a creamier, you can use a mix of the immersion process, the partially-in the soup, or mash a few pieces with a fork.
- Season with salt, pepper, and cumin (if using).
- Remove the bay leaf.
- Add the parsley, chopped, and stir to combine.
- Serve the soup hot, with fresh bread or toast, and if you want to.
Offers
