Chill your favorite bottle of wine, because this creamy cassava soup recipe we’re sharing is the perfect match for a glass of red. Let’s get cooking!
Ingredients for the Best Cassava Soup:
- 3 smoked sausages (such as linguiça or smoked kielbasa), diced;
- 7 oz (200g) bacon, diced;
- 2.2 lbs (1kg) cassava (yuca), peeled and chopped;
- 2 large onions, finely diced;
- 6 cloves garlic, minced;
- Fresh green onions (scallions), to taste;
- 3 beef bouillon cubes;
- Fresh parsley, to taste;
- Salt and black pepper to taste;
- 2 tomatoes, diced.
How to Make Creamy Cassava Soup:
- Boil the peeled, chopped cassava in water until very tender;
- Add 2 beef bouillon cubes to the cooking water while the cassava boils;
- Meanwhile, in a large pot, sauté the diced sausage and bacon with a drizzle of oil;
- Add the diced onions to the pot and continue cooking until golden;
- Stir in the minced garlic and the remaining bouillon cube; set aside;
- Once the cassava is soft, blend it in a blender along with the cooking liquid until smooth;
- Pour the creamy mixture into the pot with the sausage and bacon base. Cook over low heat, stirring constantly to prevent sticking;
- Add the tomatoes and green onions. Adjust seasoning with salt and pepper to taste, letting the flavors meld until the tomatoes soften;
- Serve warm and enjoy!
Pro Tip:
For an extra velvety and rich texture, stir in a splash of coconut milk or heavy cream just before serving. It adds a subtle sweetness and creaminess that elevates the soup.
Cassava soup is a beloved comfort food in Brazil, especially in the Northeast. It’s a nutrient-dense, energizing meal rich in complex B vitamins and carbohydrates. Cassava contains resistant starch, which is beneficial for gut health and overall well-being.
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