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Sopa de Mandioca
Brazilian cassava and coconut milk soup — creamy, smooth and warming with a touch of palm oil. Simmering the cassava until completely tender, about 30 minutes, is essential before blending, since any firm pieces left behind will keep the soup from turning properly smooth.
Total time
55 min
Prep
15 min
Cook
40 min
Difficulty
easy
Cuisine
Brazilian
Vegan
Ingredients
600gcassava, peeled and cubed
400mlcoconut milk
1onion, diced
3 clovesgarlic, minced
2 tbspolive oil or palm oil
1Lvegetable stock
corianderto serve
limeto serve
Instructions
1
Fry onion and garlic in oil.
2
Add cassava and stock. Simmer 30 minutes until completely tender.
3
Blend until very smooth.
4
Stir in coconut milk. Bring to a gentle simmer.
5
Season. Serve with coriander and a squeeze of lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
254
Protein
3.7g
Fat
24.1g
Carbs
10.3g
Fiber
2.7g
Sodium
966mg
Reviews
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★★★★★
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