Cassava Soup

4/1/2025

Prep Time: 20 minutes | Cook Time: 45 minutes

Description

Traditional, homemade Cassava Soup taps the roots right from the earthy richness of the Cassava plant and turns it into a creamy and delectable temptation. It emits the aroma of basic ingredient, with a hint of engaging spiciness involved. Taste the Cassava in its truest essence and discover a recipe that is a hug in a bowl.

Ingredients

• 2.5 pounds Cassava root, Peeled and diced
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 2 large carrots, Peeled and diced
• 1 gallon vegetable broth
• 2 sprigs fresh thyme
• 2 tablespoons chopped fresh basil
• 1 bay leaf
• Salt and pepper to taste

Optional Ingredients

• Fresh cream or coconut milk: These can be added for extra creamy consistency and to sophisticate the flavor.
• Chicken/Beef Stock: To add a bit of piquant to the broth, you can add chicken/beef stock. It presents an umami depth which elevates the whole dish.
• Bird’s eye chili: If you want to add heat and spice to your soup, bird’s eye chili can enhance the fiery notes.
• Fried Cassava Chips: They add texture variation to the otherwise creamed soup and provide an authentic cassava finish.

Estimated Time

• Prep time: 20 minutes
• Cook time: 45 minutes

Instructions

1. Start by peeling and cubing the cassava root. In a large pot, add the cassava cubes and just enough water to cover the roots, along with 2 tsp of salt.
2. Boil the cassava on a medium-high heat until it becomes tender. This should take about 15 minutes.
3. Once done, drain the cassava but reserve about a cup of the boiling water.
4. In the same pot, heat the vegetable oil. Sauté the diced onion, minced garlic, chopped celery, and carrots. Cook until the vegetables are tender and the onion is translucent.
5. Puree half of the boiled cassava root and add it back to the pot, along with the reserved cooking water, vegetable broth, thyme, basil, and bay leaf.
6. Allow the mixture to simmer for approximately 20 to 30 minutes. During these last minutes, add the rest of the diced cassava.
7. Once the soup has simmered, discard the bay leaf and season with additional salt and pepper if required.
8. Serve the soup warm and garnish with a sprinkling of fresh basil leaves.

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