A sopa de mandioquinha (também conhecida como batata-baroa) é cremosa e saborosa, ideal para uma refeição reconfortante. Essa sopa se tornou uma das queridinhas dos brasileiros e faz sucesso tanto nos restaurantes como nos jantares de família nessas noites mais frias. A mandioquinha é ótima fonte de energia e aliada do coração, olhos e ossos. Então além de aprender a fazer essa receitinha deliciosa ainda tem benefício para a saúde consumindo esse alimento. Corre aqui para ver a receita.
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.
