Brazilian Vegan Yucca Soup Recipe Easy and Delicious

Yucca, also known as cassava or manioc, is a beloved root vegetable widely used across Brazilian cuisine. Its starchy, slightly sweet flavor and creamy texture make it a perfect base for soups, especially when you’re aiming for comfort food that’s both hearty and wholesome.

Today, I’m excited to share with you a Brazilian vegan yucca soup recipe that’s rich, flavorful, and completely plant-based. Whether you’re a vegan, vegetarian, or simply curious about exploring new flavors, this soup is an excellent way to enjoy the authentic taste of Brazil from your own kitchen.

This recipe combines the natural earthiness of yucca with aromatic herbs and spices, creating a soothing bowl that’s perfect for chilly evenings or whenever you need a nourishing meal. Plus, it’s easy to make and packed with nutrients.

So let’s dive in and explore how to bring this delicious Brazilian classic to life!

Why You’ll Love This Recipe

This Brazilian vegan yucca soup is a standout for several reasons. First, it’s incredibly satisfying without being heavy, making it a great option for a light lunch or a comforting dinner.

The yucca root provides a unique texture that’s creamy and slightly fibrous, adding depth to the broth.

What’s more, the soup is naturally gluten-free and oil-free, focusing on wholesome ingredients that nourish your body. The combination of garlic, onions, and fresh herbs infuses it with layers of flavor, while coconut milk adds a gentle richness and tropical flair.

Lastly, it’s versatile! You can adapt the recipe with your favorite vegetables or spices, and it freezes well for meal prep.

If you’re a fan of other comforting soups, be sure to check out my Clam Chowder San Francisco Recipe or the creamy Classico Sun Dried Tomato Alfredo Sauce Recipe for more inspiration.

Ingredients

• 1 lb (450g) peeled and chopped yucca (cassava)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 celery stalk, chopped
• 1 red bell pepper, diced
• 4 cups (1 liter) vegetable broth
• 1 cup (240ml) coconut milk (full-fat for creaminess)
• 2 tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Fresh cilantro or parsley leaves for garnish
• Juice of 1 lime (optional, for brightness)

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Blender or immersion blender
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Prepare the yucca: Peel the yucca root carefully, removing the thick brown skin and the pinkish layer underneath. Cut it into 1-inch chunks and rinse well under cold water.
2. Sauté the aromatics: In your large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and red bell pepper. Cook for 5-7 minutes until the vegetables soften and the onions become translucent.
3. Add the spices: Stir in the smoked paprika, ground cumin, and cayenne pepper (if using). Cook for another minute to release the spices’ aromas.
4. Add yucca and broth: Add the chopped yucca to the pot, then pour in the vegetable broth. Bring everything to a boil, then reduce heat and simmer for about 25-30 minutes, or until the yucca is tender and easily pierced with a fork.
5. Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Add coconut milk: Stir in the coconut milk and heat through for another 5 minutes on low heat. Season with salt and black pepper to taste.
7. Finish with lime juice and herbs: Just before serving, add fresh lime juice for a bright, tangy note. Garnish with chopped cilantro or parsley.
8. Serve warm: Ladle into bowls and enjoy your comforting Brazilian vegan yucca soup!

Tips & Variations

“For an extra creamy texture, peel and boil the yucca until very soft, then blend with a splash of coconut milk before adding back to the soup base.”

Here are a few ways to customize your yucca soup:

• Vegetables: Add diced sweet potatoes, butternut squash, or corn for extra sweetness and texture.
• Protein boost: Stir in cooked black beans or chickpeas for added protein and fiber.
• Herbs and spices: Try adding fresh thyme, bay leaves, or a pinch of smoked chili powder to deepen the flavor.
• Heat level: Adjust the cayenne pepper to your preference, or substitute with fresh chopped jalapeño for a different kind of heat.
• Serving style: Top with toasted pumpkin seeds or crushed manioc flour (farofa) to add a crunchy texture.

Nutrition Facts

Serving Suggestions

This Brazilian vegan yucca soup pairs wonderfully with warm, crusty bread or a side of rice for a filling meal. For a lighter option, serve it alongside a fresh green salad with a citrus vinaigrette to complement the soup’s richness.

If you enjoy exploring plant-based dishes, you might also love the flavors in my Costco Vegan Mushroom Stew Recipe or the refreshing twist of the Chicken Shrimp And Broccoli Recipes (vegan variations included!).

Conclusion

This Brazilian vegan yucca soup is a perfect example of how simple ingredients can come together to create something truly special. It’s creamy, comforting, and bursting with subtle tropical flavors that make every spoonful a delight.

Whether you’re new to yucca or a longtime fan, this recipe invites you to enjoy a taste of Brazil with a plant-based twist.

Easy to prepare, nourishing, and adaptable, this soup will quickly become a staple in your meal rotation. I hope you give it a try and find the same joy in cooking and savoring it as I do.

Don’t forget to explore more recipes on the site for a diverse culinary adventure, including the decadent Cinnamon Pecan Ice Cream Recipe to satisfy your sweet tooth afterward!

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