Back when Prague didn’t have one single soup bistro, I really wanted to open one of my own. They had them everywhere else! (I mean in other countries.) Soups hit the spot for me. They’re a quick fix (at least when it comes to consuming them), warming in the winter, refreshing in the summer, and help you stock up on liquids. You can play around with different combinations and adapt them to seasonal produce.
Granola gave me strength on my first big crazy trip with my sister. With our Interrail tickets, a longing to discover the world after the fall of the Iron Curtain, and with our backpacks full of durable foods, we ventured out into the world.
There was a packet of sticky rice in my pantry that I bought ages ago at the Asian market. I also had some left-over dates. Half a beetroot was rolling around in the fridge, and some unfinished coconut milk.
This recipe requires a proper introduction. First of all, I’d like to borrow some words from a book that I just finished reading. Trust me, there’s a point to this!
Manioc, cassava, yuca, tapioca. All these names lead back to one ingredient. A dark-skinned tuber with light flesh. It grows in tropical countries, having originated in Amazonia, and is used in place of potatoes.