Vegetable soup with cassava Fariña
Fariña is a coarse cassava flour made of bitter cassava and one of the most important types of food in the Colombian Amazon. This recipe for vegetable soup shows an easy way how to incorporate fariña in a main course. The soup gets a delicious nutty and smoky flavor because of the addition of the fariña. This soup is vegan and gluten-free.
Ingredients
- 1 small onion, finely diced
- 1 clove of garlic, chopped
- 1 green onion, chopped finely
- 400 g vegetables of choice, cleaned and diced finely peas, corn, carrot, fresh or canned beans
- 1/2 green plantain, sliced and halved
- 2 potatoes, peeled, sliced and halved
- 1.5-2 l water
- 2 sprigs of cilantro, plus more for serving
- 3 bay leafs
- salt and pepper
- vegetable oil
- 1 tbsp vinegar
- fariña, to liking (couple of tablespoons)
- 1 cube of vegetable stock (optional)
Instructions
- Cook onion, garlic and green onion for a couple of minutes in vegetable oil, until soft
- Add the vegetables of choice and the green plantain and sautée for 5 minutes or until fagrant and slightly colored. Season with salt and pepper
- Add bay leafs, sprigs or cilantro, water, 1 tablespoon of oil, 1 tablespoon of vinegar and the 1 cube of stock if using. Bring to a boil, turn low and let simmer for 25 minutes
- Add the sliced potato and continue cooking for an additional 20-35 minutes, until all vegetables are soft. Taste and adjust seasoning
- Add fariña for the last 5 minutes of cooking, until you smell the smokiness. Serve in individual bowls and sprinkle with cilantro.Or serve the soup in individual bowls and serve the fariña separate so everyone can help themselves at the table
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