Ingredients
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2 tablespoons olive oil olive oil2 tablespoons olive oil
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1 large yellow onion, diced yellow onion1 large yellow onion, diced
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4 cloves garlic, minced garlic4 cloves garlic, minced
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1 large carrot, sliced carrot1 large carrot, sliced
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500g mandioquinha (arracacha/parsnip), peeled & chopped mandioquinha500g mandioquinha (arracacha/parsnip), peeled & chopped
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3 cups vegetable broth vegetable broth3 cups vegetable broth
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1 cup cooked black beans (or canned, drained & rinsed) black beans1 cup cooked black beans (or canned, drained & rinsed)
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2 cups chopped collard greens (or kale) collard greens2 cups chopped collard greens (or kale)
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1 bay leaf bay leaf1 bay leaf
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1/2 teaspoon ground cumin ground cumin1/2 teaspoon ground cumin
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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Juice and zest of 1 lime limeJuice and zest of 1 lime
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Chopped fresh cilantro, for garnish cilantroChopped fresh cilantro, for garnish
Directions
Serve this creamy soup alongside toasted cassava bread or rice for a hearty meal. A squeeze of extra lime on top enhances the bright, fresh flavors. If you can’t find mandioquinha, use a mix of parsnip and potato for a similar taste and texture. For extra protein, add a scoop of cooked quinoa when serving.
Steps
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1
Done
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Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt; sauté until translucent, about 5 minutes. |
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2
Done
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Stir in the garlic and carrot, cooking for another 2 minutes. |
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3
Done
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Add the chopped mandioquinha, smoked paprika, cumin, and bay leaf. Sauté briefly, then pour in the vegetable broth. |
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4
Done
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Bring to a boil, then reduce heat to simmer. Cook for 15-20 minutes, until mandioquinha is soft. |
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5
Done
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Remove bay leaf. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). |
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6
Done
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Return the soup to the pot. Stir in the black beans and collard greens. Simmer for 5-7 minutes, until greens are tender. |
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7
Done
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Season with salt, black pepper, and lime juice. Taste and adjust seasoning. |
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8
Done
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Serve hot, garnished with lime zest and chopped cilantro. |
