Sopa de Mandioca

Sopa de Mandioca is a comforting and creamy Brazilian soup made with cassava, offering a rich and hearty flavor. This vegan dish is perfect for warming up on cooler days and is packed with nutrients.

Ingredients

• Cassava (Mandioca) - 300 grams, peeled and chopped
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-5 minutes.
2. Add the diced carrot and celery to the pot, cooking for an additional 5 minutes until softened.
3. Stir in the chopped cassava and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cassava is tender.
4. Once the cassava is tender, add the coconut milk and lime juice. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 4 g
• Carbs: 55 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains healthy fats from coconut milk, supporting heart health.

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