Cassava and Spareribs Soup

Ingredients

• 2 lbs (900g) spareribs 2 lbs (900g) spareribs
• 2 cups (470ml) cassava, peeled and cubed 2 cups (470ml) cassava, peeled and cubed
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of thyme 2 sprigs of thyme
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the spareribs and brown them on all sides until they develop a golden crust.
3. 3.
   Remove the spareribs from the pot and set them aside.
4. 4.
   In the same pot, add the diced onion and minced garlic. Sauté until they become translucent and fragrant.
5. 5.
   Return the spareribs to the pot and add the cassava, thyme sprigs, beef broth, and water.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the spareribs are tender and the cassava is cooked through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the thyme sprigs before serving.
9. 9.
   Ladle the soup into bowls and serve hot.

Treat your ingredients with care...

• Cassava — Make sure to peel the cassava thoroughly and remove any tough fibers before cubing it for the soup.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a diced chili pepper to the soup.
• Serve the soup with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a thicker consistency, you can mash some of the cooked cassava before serving.
• This soup tastes even better the next day as the flavors have a chance to meld together, so consider making it in advance.
• Feel free to add other vegetables such as carrots or bell peppers for added color and flavor.

Serving advice

Garnish each bowl of Cassava and Spareribs Soup with freshly chopped cilantro or parsley for a burst of freshness. Serve with warm crusty bread on the side for dipping.

Presentation advice

Present the Cassava and Spareribs Soup in rustic bowls, allowing the chunks of spareribs and cassava to be visible. Sprinkle a pinch of paprika on top for a pop of color.