ENERGETIC SOUPS FROM BRAZIL

Brazilian cuisine is full of regional soups and broths that bring together distinctive ingredients, family memories and local traditions. From the Amazonian Tacacá from Pará to creamy heart of palm soup and the Portuguese-inspired Caldo Verde, these recipes offer different flavors of Brazil in a bowl.

By Lindenberg Junior

Traditional Brazilian soup recipes featuring regional ingredients and flavors from across Brazil

 I remember and miss the Sunday nights when I used to go to a small restaurant that served food and drinks from the state of Pará, on Boa Viagem Beach, in Recife, the city where I was born. I would meet with some friends, drink Cerpa beer and, of course, enjoy an invigorating caldo (soup) to help me recover from the weekend parties.

I am referring to a typical dish from the state of Pará, in the north of Brazil, called Tacacá. Traditionally associated with Indigenous Brazilian cuisine, this broth can easily be found on the streets of Belém, at the stands of the famous tacacazeiras, the women who make and serve Tacacá.

Tacacá is made with tucupi, a juice extracted from cassava and boiled with garlic and dandelion, dried shrimp and goma, a thin white dough made from washing grated cassava. It also includes jambu, a distinctive Amazonian leafy vegetable considered by many to be an aphrodisiac. Tacacá is traditionally served in bowls and accompanied by a type of Brazilian pepper sauce.

Below you will find the recipe for Tacacá, as well as recipes for Creamy Heart of Palm Soup and Brazilian Caldo Verde, two delicious and energetic Brazilian soups that are especially appealing during the winter season.

Brazilian Tacacá Recipe

Ingredients

You will need 4 cups of water, ½ cup of manioc flour, 1 pound of dried shrimp, 5 dandelion leaves, 4 heads of garlic smashed, 2 bunches of jambu, and 2 liters of tucupi.

The jambu is also known in the North of Brazil as “agrião do Pará.” It is a vegetable similar to watercress, although it has smaller, thicker and harder leaves and a stronger taste. Because jambu can be difficult to find outside Brazil, chopped green onions combined with celery can be used as a substitute: ¼ bunch of green onions plus ¼ bunch of celery.

Serves: 6 portions | Calories: 140 per portion

How to Prepare Tacacá

Put the tucupi in a pot with the garlic, dandelion leaves, salt and pepper. Bring it to a simmer. Once it boils, lower the heat, cover and let it simmer for another 30 minutes.

Meanwhile, cook the jambu until soft. Remove it from the heat, drain and set aside.

Wash the shrimp and cook them in a pot with 4 cups of water. Let them boil for 5 minutes, then remove the heads and shells.

In another pot, mix the manioc flour with the shrimp cooking water. Cook and stir until the mixture thickens.

To give the Tacacá its traditional touch, serve it in a bowl with a spoonful of tucupi, some jambu leaves and the shrimp.

Two More Brazilian Soup Recipes

Below you will find two additional soup recipes that remind me of my mother and my childhood, especially during the rainy season, from June to August, in my hometown of Recife.

The heart of palm soup is light, and we usually served it at night. It is delicious and easy to make. The Caldo Verde, or green soup, is originally a Portuguese recipe that uses kale as its main ingredient, giving the soup its characteristic green appearance.

Both are creamy soups and can be great alternatives for a quick and light lunch.

Creamy Heart of Palm Soup

Ingredients

You will need 250g of hearts of palm in conserve, 1 teaspoon of light margarine, 1 medium onion sliced, 1 garlic head smashed, 2 teaspoons of flour, 3 cups of chicken broth, 1 cup of skim milk, salt and pepper to taste, small cubes of toasted bread, and hearts of palm to serve, optional.

Serves: 6 portions | Calories: 65 per portion

How to Prepare Heart of Palm Soup

Creamy Brazilian heart of palm soup for a light and flavorful homemade meal

Heat the margarine and add the garlic, onion and hearts of palm. Cook for 3 minutes.

Add the flour and mix well. Slowly add the chicken broth, stirring constantly. Let it boil and cook for 10 minutes.

Allow the mixture to cool and then blend it in a blender. Add the salt, pepper, if desired, and milk.

Let it boil for another 5 minutes. Transfer the soup to a dish and serve with small cubes of toasted bread and small pieces of hearts of palm.

Brazilian Caldo Verde

Kale is the main ingredient in this Brazilian green soup, a version of the traditional Portuguese Caldo Verde.

Ingredients

You will need 6 medium potatoes, peeled and cut into 6 pieces, 1 ½ cups of chicken broth, 1 bunch of kale cut very thin, 3 garlic heads chopped, and 2 teaspoons of olive oil.

Serves: 8 portions | Calories: 150 per portion

How to Prepare Caldo Verde

Cook the potatoes in the chicken broth for about 30 minutes.

Remove the potatoes, take off the solid parts as needed and return the mixture to the heat.

In a small pan, place the chopped garlic, add the olive oil and the kale, and sauté for approximately 3 to 4 minutes.

Add the sautéed kale to the potato and chicken broth. Bring it to a boil, then lower the heat and cook for another 10 minutes.

Serve the Brazilian Caldo Verde in a bowl.

Brazilian Soups Full of Flavor and Memories

Brazilian Caldo Verde recipe made with potatoes, kale, garlic and chicken broth

From the Amazonian flavors of Pará to the rainy-season memories of Recife, these soups reflect the diversity of Brazilian food traditions. Tacacá brings together tucupi, dried shrimp and jambu in a dish strongly connected to the cuisine of Northern Brazil, while heart of palm soup and Caldo Verde offer creamy alternatives for a light meal.

For Brazilians living in the United States, recipes like these can also be a way to recreate familiar flavors and culinary memories from different regions of Brazil at home.

FAQ – Frequently Asked Questions

1. What is Tacacá?
Tacacá is a traditional soup from Pará, in Northern Brazil, made with tucupi, jambu, dried shrimp and a manioc-based mixture. It is traditionally served in a bowl or cuia.

2. What are the main ingredients in Brazilian Tacacá?
The main ingredients in this recipe are tucupi, jambu, dried shrimp, manioc flour, garlic and dandelion leaves.

3. What is Caldo Verde?
Caldo Verde is a traditional Portuguese soup made primarily with potatoes and kale. It became popular in Brazil and is part of the country’s broader culinary traditions.

4. What is Brazilian heart of palm soup?
It is a creamy soup prepared with hearts of palm, onion, garlic, flour, chicken broth and skim milk. This version serves six portions.

5. Can these Brazilian soup recipes be made in the United States?
Yes. Most of the ingredients can be found in U.S. supermarkets, while more specific Brazilian ingredients such as tucupi and jambu may be easier to find at Brazilian or Latin American grocery stores or specialty markets.