National Dish Paraguay: Cassava Soup (Recipe)
In this article
Discover Sopa de Mandioca, one of Paraguay’s most comforting country classics! This gently spiced soup brings together tender cassava, creamy cheese and a handful of everyday seasonings for a bowl that feels like a warm embrace. Simple to make yet full of character, it is perfect for chilly evenings when you want something nourishing and satisfying. Bring a spoonful of Paraguayan warmth straight to your own table.
About Cassava Soup
Sopa de Mandioca is a traditional dish from Paraguay, celebrated for its straightforward preparation and its hearty, savoury flavours. Built mainly around cassava, the soup is often enriched with cheese and a few well-chosen spices that give it a distinctive character. It is not only a wonderfully allergy-friendly dish but also ideal for cold days, when a warming bowl is exactly what you crave. With its unique taste, cassava soup offers a small window into the rich culinary heritage of Paraguay.
Ingredients (serves 1–2)
- 300 g cassava (peeled and diced)
- 150 g cream cheese (or your preferred choice)
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 750 ml vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
Shopping for the ingredients
To prepare Sopa de Mandioca, you will need to track down the right ingredients. Fresh cassava is widely available in many Asian and Latin American grocery shops as well as some supermarkets. Choose roots that are firm and free of brown spots. The cream cheese should also be of good quality to bring out the best flavour. To finish, you will only need a few of the usual seasonings found in any well-stocked kitchen. This same versatile root shines in dishes such as Mandioca al Horno.
Preparing the dish
Begin by getting all your ingredients ready. Peel and dice the cassava, and finely chop the onion and garlic. It is important to wash the cassava thoroughly to remove any residue. Cutting the onion and garlic small means they will cook evenly and release their flavour gently into the soup. A little groundwork here makes the cooking itself quick and relaxed.
Step-by-step instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and fry until soft and fragrant.
- Tip in the cassava cubes and stir to coat.
- Pour in the vegetable stock and bring the mixture to the boil.
- Reduce the heat and let the soup simmer for 15–20 minutes, until the cassava is tender.
- Stir in the cream cheese and the spices, mix well and serve the soup hot.
Gluten-free / lactose-free version
Sopa de Mandioca is naturally gluten-free, since cassava is the main ingredient. To make the soup lactose-free as well, simply use a lactose-free cream cheese or a plant-based alternative. Take care to choose your stock carefully too, making sure it contains no animal products if you would like to keep the dish vegan. These small adjustments mean everyone can enjoy this delicious soup without compromise.
Tips for vegans and vegetarians
For a vegan version of Sopa de Mandioca, replace the cream cheese with a plant-based alternative such as cashew cheese or tofu. These options provide the flavour you need while keeping things lighter and healthier. You can also add more vegetables to make the soup even more nourishing. Using a plant-based stock ensures the dish stays completely vegan from start to finish.
More tips and tricks
To deepen the flavour of your Sopa de Mandioca, sauté the onions and garlic until they turn golden brown. A squeeze of lemon juice just before serving lifts the aromas and adds a fresh note. Experiment with herbs such as fresh coriander or basil to introduce your own signature touches. You can also fine-tune the consistency by using more or less stock, depending on whether you prefer a thicker or thinner soup.
Adapting the recipe to your taste
One of the great strengths of Sopa de Mandioca is its versatility. Tailor the recipe to your own preferences by adding extra vegetables such as carrots or celery. Playing with different spices can create interesting new flavour experiences too. If you like a little heat, add a pinch of chilli flakes for extra warmth. Every time you make the dish, you can vary it with fresh combinations to suit the mood.
Ingredient substitutions
If cassava is hard to find, you can also use potatoes, which offer a similar texture and taste — much as they do in Mandioca con Salsa Blanca. Instead of cream cheese you might reach for yoghurt to bring a different kind of creaminess to the soup. For a more protein-rich version, add beans or lentils to make the bowl even more filling. Substitutions like these open up plenty of ways to suit your own taste.
Drink pairing ideas
A hearty soup like Sopa de Mandioca pairs beautifully with a range of drinks. Fruit juices such as mango or pineapple bring a sweet note that works wonderfully against the savoury flavour of the soup — try a glass of Guava Juice for a local touch. Alternatively, a light wine or a cool beer makes a fine companion to the dish. For an alcohol-free option, sparkling water with a squeeze of lemon is ideal for rounding out the flavours.
Serving and presentation ideas
An inviting presentation can lift the whole eating experience. Serve the Sopa de Mandioca in attractive bowls and garnish with freshly chopped coriander or parsley for a splash of colour. A little freshly grated cheese adds both extra flavour and a lovely finish. A spoonful of cream or a splash of vinegar lends an elegant note, and it is worth arranging the cutlery and table settings attractively too.
A bit of history
Sopa de Mandioca has its roots in the indigenous culture of Paraguay, where cassava has long been a staple food. Over the centuries the recipe has evolved, absorbing a variety of cultural influences along the way. The dish is not only a favourite within Paraguay but also enjoys recognition in neighbouring countries. It stands as a symbol of regional identity and the culinary diversity of Paraguayan cuisine, deeply rooted in tradition.
More recipe ideas
Summary: Cassava Soup
Sopa de Mandioca is a delicious and traditional dish that captures the rich flavours of Paraguayan cuisine in a single bowl. It wins you over with its simple preparation and its use of ingredients found in many kitchens. Whether vegan, gluten-free or lactose-free, there are countless ways to adapt this dish to personal preference. With its hearty, warming flavours, Sopa de Mandioca is a wonderful choice for anyone wanting to dive into the culture of Paraguay.
