Mandioquinha Soup

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The "Mandioquinha Soup" is a creamy and delicious, just right for a meal that's comforting. This soup has become one of the darlings of brazil and has been a huge success, both in restaurants as a dinner for a family on those colder nights. The mandioquinha is a good source of energy, and with the heart, eyes and bones." So in addition learn how to make this recipe delicious, it still has no known health benefits from consuming this food. The runs for the recipe.

Ingredients

• 500 g mandioquinha peeled and cut into cubes
• 1 medium onion, chopped
• 2 cloves of garlic, finely chopped
• 1 medium carrot, chopped into small cubes
• 1 stalk of celery (celery root), chopped
• 1 litre of vegetable stock (or water)
• 2 tablespoons vegetable oil or olive oil
• 1/2 cup heavy cream or coconut milk (optional for the soup more creamy)
• 1/2 teaspoon dried thyme (or 1 bunch fresh)
• 1 bay leaf
• Salt and pepper to taste.
• 1/4 cup parsley (parsley and chives), chopped into the end

Preparation:

• Peel the carrot and cut into small cubes. Set aside.
• Finely chop the onion, garlic, carrots, and celery.
• 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 translucent.
• Add the carrot and celery. Stir-fry for a few minutes until they begin to soften.
• Add the diced carrot, and stir to combine.
• Pour in the vegetable stock (or water) into the pan and add the bay leaf and the thyme.
• Raise the heat until it starts to boil, then reduce heat to medium-low.
• Simmer the soup for about 25 to 30 minutes, or until the carrot and other vegetables are very soft.
• Use a mix of immersion to process the soup directly in the pot until you get a creamy texture. If you don't have a mixer, immersion, you can transfer the soup, in stages, for a time, process it, and return it to the pot.
• If you want the soup even more creamy add cream to the milk, or coconut milk, and stir to combine. Cook for a few more minutes to warm up.
• Season with salt and pepper, to taste.
• Remove the bay leaf.
• Add the parsley, chopped, and mix.
• Serve the soup hot, with fresh bread or toast, and if you want to.

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