Sopa de Mandioca

Ingredients

• 400 gmixed vegetables — carrot celery potato
• 1onion
• 1.5 Lvegetable broth
• 2 tbspolive oil
• to tastefine sea salt and black pepper
• 600 gcassava
• 100 mlcoconut milk

Method

1. Begin by peeling and dicing 1 onion into small pieces. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced onion. Stir occasionally, cooking until the onion turns translucent and releases a sweet aroma, about 5 minutes. Be careful not to let the onion brown, as this can alter the flavor of the soup.
2. Peel and chop 600 g of cassava into small, even chunks, about 2 cm each. Add the cassava to the pot with the onions. Stir to coat the cassava in the oil and onion mixture, allowing it to absorb the flavors for about 2 minutes.
3. Pour in 1.5 L of vegetable broth, ensuring the cassava is fully submerged. Bring the mixture to a gentle simmer over medium heat. Cover the pot partially with a lid, allowing steam to escape, and cook until the cassava is tender. The cassava should be soft enough to break apart easily with a spoon, which indicates it is fully cooked.
4. While the cassava is cooking, prepare 400 g of mixed vegetables by chopping them into bite-sized pieces. Once the cassava is tender, add these vegetables to the pot. Stir them into the soup, ensuring they are evenly distributed.
5. Continue to simmer the soup until the mixed vegetables are cooked through. They should be tender but still hold their shape, adding texture to the soup. This usually takes about 10 minutes, depending on the vegetables used.
6. Reduce the heat to low and stir in 100 ml of coconut milk. This will add a creamy texture and a subtle sweetness to the soup. Taste the soup and season with fine sea salt and black pepper to your liking, adjusting as necessary to balance the flavors.
7. Once the coconut milk is fully incorporated, the soup should have a creamy consistency with a rich, fragrant aroma. Remove the pot from the heat and let it sit for a few minutes before serving, allowing the flavors to meld together. Serve the Sopa de Mandioca hot, garnished with a drizzle of olive oil if desired, and enjoy with family and friends.