If you're looking for an easy, delicious, and comforting recipe to enjoy on cold or rainy days, the cassava and potato soup is the perfect choice. This traditional soup combines the soft texture of cassava with the creaminess of potatoes and the flavor of meat and spices to create a dish that will warm your body and soul.
In addition to being delicious, the cassava and potato soup is a nutritious and healthy meal that will provide you with the necessary energy to get through the day. With our easy and practical recipe, you can prepare this soup in less than an hour and enjoy it at any time. Dare to try the delicious taste of cassava and potato soup and let it transport you to the flavors and aromas of Colombian cuisine!
Colombian Potato Soup
The Colombian potato soup is a recipe that is traditionally prepared in Colombian homes due to its ease and versatility when preparing it. The ideal is to add some portion of meat or chicken to it, to give it a delicious flavor. Perhaps on some occasions, you prepare it without meat, not always the fridge is full, but still, it is an honorable recipe for any home.
How long does it take to cook the potato and cassava soup?
The total cooking time is approximately 45 minutes, 15 minutes to cook the meat and cassava in the pressure cooker, and another 30 minutes to cook the rest of the ingredients.
Can I make the soup without meat?
Yes, you can make a vegetarian version of the potato and cassava soup without meat. Just omit the meat and use a vegetable broth instead of the meat broth.
What type of meat can I use to make the soup?
You can use beef or chicken to make this recipe. You can also use meat bones to give more flavor to the soup.
Tips and recommendations
- To save time, you can peel and chop the potatoes and cassava in advance and store them in a container covered with water until you are ready to cook.
- To make the potato and cassava soup tastier, you can add some spices such as cumin, oregano, and garlic powder.
- If you like the potato and cassava soup thicker, you can crush some cooked potatoes and cassavas and add them back to the soup.
- Potato and cassava soup is a comforting and warm meal perfect for cold or rainy days. It is also an excellent option for an easy and nutritious lunch.
Common mistakes
Not adding enough water to the pot can cause the soup to evaporate too quickly and burn. Make sure to add enough water to cover all the ingredients and keep a covered pot.
Cutting the potatoes and cassava into too small pieces can cause them to disintegrate in the soup. Try to cut them into large, uniform pieces to ensure they do not disintegrate.
Not cooking the meat and cassava in the pressure cooker for the first 15 minutes can cause the soup to take longer to cook and the ingredients not to cook properly. Be sure to cook the meat and cassava in the pressure cooker according to the instructions.
Accompany this recipe with coca cola rice, meat with mushrooms, and borojo juice.
Cassava Soup FAQ
A starchy root, also called yuca or manioc, sold fresh or frozen in Latin and Asian groceries and in many large supermarkets. Frozen is easier: it comes peeled and cored, which saves the tedious part. It cooks softer than potato and thickens the broth as it breaks down.
They behave differently. The potato holds its shape and gets eaten in pieces; the cassava starts to dissolve and gives the broth its body. Using only one gives you either a thin soup or one with nothing to spoon out.
An Andean root somewhere between celery root and parsnip, common in Colombian soups and mentioned in the notes as an optional addition. It sells frozen in some Latin groceries. If you cannot find it, parsnip is the nearest thing, though not identical.
Bouillon cube brands, standard in Colombian home cooking. Any beef or chicken stock cube does the same job, and you can leave it out and season with more salt: the meat and bones are doing most of the work anyway.
Yes, in a normal pot, allowing about an hour and a half. Cook the meat and cassava first until the meat is nearly tender, then add everything else. The staggering matters either way: potato falls apart if it goes in with the meat from the start.
Almost anything, which is the point of this soup. Carrot, plantain, corn on the cob, arracacha, pumpkin. It is the Colombian equivalent of a fridge-clearing soup, and the base of cassava, potato and meat takes additions well.
📖 Recipe
Ingredients
- 1 lb potato, cut into large pieces (about 450 g)
- 1 lb cassava, cut into large pieces (about 450 g; frozen yuca works and comes peeled)
- 4 pieces of beef or chicken, bone-in (the bone is what gives the broth body)
- 1 tomato, finely chopped
- ½ medium onion, or 2 scallions, finely chopped
- Fresh cilantro, finely chopped, to taste (the leaf, not the seed)
- ½ bouillon cube (Ricostilla or Maggi) (optional; any stock cube works)
- ½ small carrot, grated
- Salt and achiote colouring, to taste (the colouring is for looks only)
Notas
Instructions
- In a pressure cooker, add the meat, the cassava, salt and the colouring. Cook over medium-high heat for about 15 minutes with the pot semi-covered.
- Add the rest: the potato, tomato, onion, cilantro, bouillon cube and carrot. Add enough water to cover everything generously.
- Cover the pot and cook over medium heat for half an hour, until the meat is tender and the cassava has started to break down, which is what thickens the broth.
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