Ingredients with Measurements:
- 1 can of cauim (fermented cassava drink)
- 1 can of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 2 cups of vegetable broth
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the cauim, coconut milk, vegetable broth, cumin, salt, and pepper to the pot. Stir well and bring to a boil.
3. Reduce the heat to low and let the soup simmer for 10-15 minutes.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender, puree the soup until it is smooth and creamy.
6. Return the soup to the pot and reheat it over low heat.
7. Serve the soup hot, garnished with fresh cilantro and lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 3g
Substitutions for ingredients:
- If you can't find cauim, you can use beer or white wine instead.
- If you don't have vegetable broth, you can use chicken or beef broth.
- You can use coconut cream instead of coconut milk for a richer soup.
Variations:
- Add some diced potatoes or sweet potatoes to the soup for a heartier meal.
- Garnish the soup with some toasted coconut flakes for extra texture.
- Add some diced tomatoes or red bell peppers for a pop of color.
Tips and tricks:
- Be careful not to let the soup boil too vigorously, as it can curdle the coconut milk.
- Taste the soup before serving and adjust the seasoning as needed.
- If you like your soup spicier, you can add some chili flakes or hot sauce.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the soup, simply heat it in a pot over low heat until it is hot.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
- Toasted coconut flakes
Pairings:
- This soup pairs well with a light salad or some crusty bread.
Suggested side dishes:
- A side of roasted vegetables or a simple green salad would complement this soup nicely.
Troubleshooting advice:
- If the soup is too thick, you can thin it out with some additional vegetable broth or water.
- If the soup is too thin, you can let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to refrigerate any leftovers promptly to prevent bacterial growth.
Food history:
- Cauim is a traditional fermented cassava drink that is popular in Brazil and other parts of South America.
Flavor profiles:
- This soup has a creamy, slightly sweet flavor from the coconut milk and cauim, with a hint of spice from the cumin.
Serving suggestions:
- This soup makes a great appetizer or light meal.
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Region: Brazilian