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A hand dipping a slice of crispy toasted baguette into a green bowl of thick, velvety vegan yuca soup topped with leek rings and croutons.

Creamy Yuca Soup Recipe (Easy 1-Pot Vegan Cassava Soup)

This easy 1-pot Creamy Yuca Soup (Cassava Soup) is made with just 6 simple ingredients—tender peeled yuca root, sweet sautéed leeks, finely minced garlic, extra-virgin olive oil, salt, and black pepper—blended into a velvety dairy-free bisque and brightened with fresh lemon juice! Naturally vegan, gluten-free, and nut-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Soup
Cuisine: Carribean, latin-american
Ingredients Method Notes

Ingredients
  

  • 2 medium Yuca roots cassava (approx. 1.5–2 lbs / 700–900g; peeled, tough inner core removed, and cut into 1-inch chunks)
  • 2 stalks Leeks white parts only, rinsed well and sliced into rings
  • 2 cloves Garlic finely minced
  • 1 tablespoon Extra-virgin olive oil
  • 4 –5 cups Water enough to cover the yuca, plus extra warm water as needed for consistency
  • 1 teaspoon Salt adjust to taste
  • 1/4 teaspoon Black pepper
  • Fresh lemon juice optional, for serving

Method
 

  1. Step 1 (Prep & Core Yuca): Peel the 2 yuca roots completely, cut them lengthwise to remove and discard the tough woody core from the center, and chop the white flesh into bite-sized 1-inch chunks.
    Step 2 (Sauté Leeks & Garlic): Slice the white parts of the 2 leeks into rings and finely mince the garlic. In a large soup pot over medium heat, warm the 1 tablespoon of olive oil and sauté the leeks and garlic for 4–5 minutes until softened and fragrant.
    Step 3 (Add Yuca & Water): Add the cubed yuca to the pot, season with 1 teaspoon salt and ¼ teaspoon black pepper, and pour in enough water (about 4–5 cups) to generously cover the yuca.
    Step 4 (Simmer 20–25 Minutes): Bring to a boil over medium-high heat, then reduce heat to medium-low, cover with a lid, and simmer gently for 20–25 minutes until the yuca chunks are completely fork-tender.
    Step 5 (Blend & Adjust Consistency): Remove from heat and puree with an immersion blender (or in batches in a countertop blender) until smooth and creamy. Add extra warm water as needed and stir well to reach your desired velvety consistency.
    Step 6 (Serve): Ladle the warm Yuca Soup into bowls, finish with a light squeeze of fresh lemon juice, and serve hot with crusty bread!

Notes

  • Always Remove the Woody Core: The thin, stringy fiber running down the very center of the yuca root does not soften when boiled—removing it before simmering or blending ensures a silky-smooth texture.
  • Adjusting Thickness: Because yuca is naturally rich in tapioca starch, it thickens significantly when blended and cooled. Simply whisk in extra warm water or vegetable broth until it reaches your ideal consistency!