There’s nothing quite like a steaming bowl of soup to bring comfort and warmth on a chilly day. If you’re searching for a soul-soothing, nutrient-rich meal, this Cassava Corn Soup is exactly what you need. Inspired by Latin American and Caribbean cuisine, this soup blends earthy cassava, sweet corn rounds, and hearty potatoes into a rich, brothy masterpiece. Whether you’re vegan, gluten-free, or just looking for a plant-powered dish, this recipe is simple, wholesome, and absolutely satisfying.
Why You Will Love This Cassava Corn Soup
- Hearty and Filling: Loaded with starchy vegetables like cassava and potatoes, this soup is incredibly satisfying.
- Naturally Vegan and Gluten-Free: Perfect for anyone with dietary restrictions.
- Comforting and Nourishing: Great for when you need something warming, whether you’re under the weather or just craving a hug in a bowl.
- Easy to Make: No fancy equipment or hard-to-find ingredients.
- Bursting with Flavor: The combination of sweet corn, garlic, onion, and lime juice makes this soup flavorful and bright.
Cassava Corn Soup Ingredients
Here’s everything you’ll need:
- 400 g small potatoes, halved (baby or new potatoes work great)
- 1 cassava (yuca) root, peeled and cut into large cubes
- 1 corn on the cob, sliced into thick rounds
- 1 large carrot, peeled and sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1–2 tablespoons olive oil
- 6 cups (1.5 L) water or vegetable broth
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro or parsley, chopped
- Fresh lime or lemon juice
Optional add-ins:
- A pinch of chili flakes for heat
- Diced bell pepper for added color
- A splash of coconut milk for creaminess
How to Make Vegan Cassava Soup
Prepare the vegetables:
- Peel and cube the cassava, halve the potatoes, slice the carrot and corn. Chop the onion and mince the garlic.
Sauté the aromatics:
- In a large soup pot, heat the olive oil over medium heat.
- Add the onion and garlic. Sauté for 3-4 minutes until fragrant and translucent.
Add the vegetables:
- Stir in the cassava, potatoes, carrot, and corn.
Add the broth:
- Pour in the water or vegetable broth. Season with salt and pepper to taste.
Simmer:
- Bring the soup to a boil. Reduce the heat to low, cover, and simmer for 25–30 minutes until the cassava and potatoes are tender.
Final touches:
- Taste and adjust seasoning if needed. Squeeze in fresh lime juice for brightness.
Serve:
- Ladle the soup into bowls. Garnish with chopped cilantro or parsley and more lime juice if desired.
Recipe Tips
- Peel cassava carefully: The outer skin is tough, so use a sharp knife rather than a vegetable peeler.
- Boil cassava until soft: It takes longer than potatoes. Ensure it’s tender before serving.
- Don’t skip the lime: The acidity lifts the whole dish.
- Add protein if desired: For a heartier soup, add cooked lentils or chickpeas.
- Make it creamy: Blend a portion of the soup for a thicker consistency or stir in coconut milk.
Vegan Serving Suggestions
This cassava corn soup pairs beautifully with:
- Crusty bread or whole grain toast
- Avocado slices on the side or even stirred into the bowl
- A simple green salad with a citrus vinaigrette
- Tostones (fried green plantains) for a Caribbean touch
- Grilled tofu or tempeh if you want extra protein
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes well! Let it cool completely, transfer to freezer-safe containers, and freeze for up to 2 months.
- Reheat: Reheat on the stovetop over medium heat or in the microwave until hot. Add a splash of water if it thickens.
Frequently Asked Questions about Cassava Corn Soup
Can I use frozen cassava?
Yes! Just make sure it’s peeled and cut into chunks. Thaw slightly before cooking for even results.
Is cassava healthy?
Yes, cassava is a good source of carbohydrates, fiber, and essential nutrients. Just be sure to cook it properly.
Can I use canned corn instead of fresh corn rounds?
For texture and visual appeal, corn on the cob is best. But in a pinch, canned or frozen corn works too.
Is this soup spicy?
No, but you can add heat with chili flakes, hot sauce, or fresh chili.
What other herbs can I use instead of cilantro?
Parsley or green onion work well if you’re not a fan of cilantro.
Essential Equipment
- Large soup pot or Dutch oven
- Sharp knife for chopping cassava and veggies
- Cutting board
- Ladle for serving
- Citrus juicer (optional, but handy for the lime)
This Cassava Corn Soup is the perfect dish to nourish your body and lift your spirits. It’s simple, flavorful, and brings a touch of Latin comfort to your kitchen. Whether you’re making it for your family, meal prep, or to warm up after a long day, it’s a reliable recipe you’ll want to return to again and again. The combination of starchy veggies, sweet corn, and fresh lime is pure magic in a bowl.
Have you tried making this Cassava Corn Soup? Let me know in the comments below!
- Did you add any spices or toppings?
- What did you pair it with?
- Any favorite memories with cassava or corn dishes?
If you loved this recipe, don’t forget to share it with friends in Instagram or pin it on Pinterest! And subscribe to my blog for more cozy vegan meals.
Happy cooking!
https://drive.google.com/file/d/1i-xRHuenC7EWgVxA1mtD-C2sHXj4EBmt/view?usp=sharing
Cassava Corn Soup
This hearty and comforting Cassava Corn Soup is a vegan, Latin-inspired dish made with cassava, potatoes, corn on the cob, and fresh herbs. It's warming, flavorful, and naturally gluten-free—perfect for cozy dinners or meal prep
Ingredients
- 400 g small potatoes, halved
- 1 cassava (yuca), peeled and cubed into large chunks
- 1 corn on the cob, sliced into thick rounds
- 1 carrot, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1–2 tbsp olive oil
- Salt and pepper to taste
- 6 cups (1.5 L) water or vegetable broth
- Fresh cilantro or parsley, chopped
- Fresh lime or lemon juice
Instructions
- Sauté the aromatics:
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3–4 minutes until fragrant and translucent. - Add the veggies:
Stir in the halved potatoes, cassava chunks, sliced carrots, and corn rounds. - Season and add liquid:
Pour in the water or vegetable broth. Season with salt and pepper to taste. Bring the soup to a boil. - Simmer:
Once boiling, reduce the heat to low and cover. Let it simmer for 25–30 minutes, or until the cassava is tender and breaks apart easily with a fork, and the potatoes are soft. - Adjust seasoning:
Taste and adjust salt and pepper if needed. Remove from heat. - Serve:
Ladle the soup into bowls. Garnish with fresh cilantro or parsley and a generous squeeze of lime or lemon juice for brightness.
