Sopa de Mandioca (Cassava Soup)
A recipe from Brazil.
🇧🇷 BrazilbrazilbrazilianlatinAmericanglutenFreesoupcomfortdairyFreebudgethalalmealPrep
Nutrition (per serving)
380Calories
22 gProtein
53 gCarbs
9 gFat
4 gSugar
800 mgSalt
Ingredients
- 500 g, cut in chunks, fibrous core removed Cassava (mandioca), peeled
- 400 g, cubed Boneless skinless chicken thighs
- 1 tbsp Olive oil
- 1, chopped Onion
- 4 cloves, minced Garlic
- 2, chopped Tomatoes
- 1, diced Carrot
- 1.2 L Water or chicken stock
- 1 Bay leaf
- ½ tsp Ground cumin
- 1 tsp, to taste Salt
- to taste Black pepper
- 100 g, thinly sliced, optional Collard greens or kale
- ¼ cup, chopped Fresh cilantro or parsley
- 1, in wedges Lime
Method
- Peel the cassava completely, including the pinkish inner skin, and cut out the woody core. Never eat cassava raw.
- Heat the oil in a large pot and soften the onion for 4 minutes. Add garlic and cumin and cook 30 seconds.
- Add the chicken and cook until the outside turns white, about 3 minutes. Add tomatoes and carrot and cook 3 minutes more.
- Add cassava, stock, bay leaf, salt and pepper. Bring to a boil, then simmer 25–30 minutes until the cassava is very soft.
- Lift out about a third of the cassava, mash it with a little broth and stir it back in. This thickens the soup naturally.
- Add the greens and simmer 5 minutes. Remove the bay leaf and adjust the salt.
- Serve with cilantro and a squeeze of lime.
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