CookEat Recipe
Tomato and Sweetcorn Soup with Yuca
Tomato and sweetcorn simmer with cumin and onion. Yuca is boiled separately in water that is discarded, then warmed in the soup before cilantro is added.
Method
Steps
Step 1
Use 80 g commercially packaged peeled raw frozen sweet cassava (yuca), weighed before cooking; do not use bitter or unidentified cassava. Boil in 1000 ml water for the full package time, about 30 minutes, and until tender. Drain and discard all cooking water, remove the fibrous central core and dice the cooked yuca.
Step 2
While the yuca boils, use sweetcorn kernels and chop tomato, onion and cilantro. Heat olive oil in a 2 litre saucepan over medium heat. Cook onion for 5 minutes, add ground cumin for 30 seconds, then tomato, sweetcorn and the remaining 900 ml fresh water.
Step 3
Simmer gently for 15 minutes until vegetables are tender. Add the separately cooked, drained yuca for 5 minutes. Stir in cilantro and serve four small bowls.
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