For those of you not familiar with cassava it’s a horrible, knobbly looking thing.
Even the girl at the check-out grimaced as she ran it through the till.
Happily cassava (or yucca as it’s also known) tastes a lot better than it looks. It has the consistency of potato but with a sweet, nutty flavour (almost like chestnuts).
I used it to thicken this delicious, warming, perfect-for-autumn* soup instead of white potato.
Yes, most food blogs are indulging in an orgy of pumpkin right about now but I’ve never been a pumpkin fan.
I’ll take root veggies over squash any day of the week.
*yes, I know it’s ‘fall’ to most of you, but where I grew up we call it autumn dammit!
Carrot & Cassava Soup (serves 3-4)
- 8 large carrots, peeled and sliced
- 4 cups chicken (or veg) broth
- 1 tbsp cumin
- 1 cassava, peeled and diced
- 1 small white onion, finely chopped
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- Melt the oil in a large saucepan. Add the garlic and onion and saute until the onion turns golden. Sprinkle in the cumin and stir.
- Add the carrot, cassava and broth. Bring to a boil, cover and reduce the heat to a simmer. Simmer for 40 minutes.
- Transfer to a food processor and blend until smooth.
- Return to the pot, season to taste and serve.
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