#TastyThursday – African Cassava Soup

After Thanksgiving, our thoughts turn to foods that warm us up from the inside out. It’s soup season, and the weather is even cooperating for a change!

This week, Chef Zelicious brings us an amazing one pot soup that everyone can enjoy.

 

African Cassava Soup

 

Ingredients:

3 Cups cooked cassava
2 Tbsp coconut oil or olive oil
1 Medium onion sliced
1⁄2 Cup gluten free pasta
4 Cups veggie broth
5 Garlic clove
2 Tablespoon chopped ginger
1 Tablespoon paprika
1 Tsp mustard seeds
1⁄2 Tsp tomatoe paste
1⁄2 Tsp turmeric powder
1⁄3 Cup raw cashew
1 Bay leaf or curry leaf
1⁄2 Tsp Cayenne pepper
1 Cup frozen brussel sprout
2 Tsp garam masala powder
1⁄2 Cup Coconut milk
Salt and Pepper to taste

Instructions:

Heat the oil in a wide saucepan and add mustard seeds.

When they sputter, add the coriander leaves, curry leaves if using, and garlic. Saute for a minute.

Add the onions and saute for a minute until they begin to turn translucent.

Add the tomatoes, pasta,and powdered spices– the garam masala, cayenne and turmeric. Saute,
stirring frequently, until the tomatoes release most of their liquid and get pulpy.

Add the cashews, Brussels sprouts and some salt to taste.

Cover the saucepan to let the Brussels sprouts get tender, around 5-8 minutes. Add the coconut milk, cassava and letthe sauce come to a simmer.

Check if the Brussels sprouts are tender using a fork in the center. Add the remaining coconut milk and just warm through without letting the stew boil.

Serve the stew hot with some rice or bread. Squeeze on some lemon or lime juice over the stew while serving.

Garnish with fresh mint.

 

Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.