Mocotó soup: a superfood for the human body

Prepared with meat bones, mocotó soup or broth is a typical Brazilian dish that is very popular in practically all regions of the country. Although it doesn't seem like it because of the ingredients, the mocotó is considered by health professionals to be a very nutritious food. So, check out some benefits of this meal and how to make it below.

Read more: Find out which soups can boost our immunity

4 benefits of mocotó

• It's good for the skin

Due to the presence of collagen, mocotó helps prevent wrinkles, cellulite and premature aging of the skin, in addition to making it smoother and more elastic.

• helps to lose weight

With a large protein volume, mocotó broth favors satiety with a low caloric content, in addition to being very nutritious, helping with healthy weight loss. Furthermore, it is important to be aware of how to prepare for this condition.

• Protects the joints

The cartilage present in mocotó broth has an anti-inflammatory effect, which reduces swelling and pain associated with conditions such as arthritis, for example. Collagen is a component that, in addition to benefiting the skin, helps prevent joint inflammation.

• Strengthens the immune system

The broth, when full-bodied, ensures a higher concentration of nutrients, which provides a sense of well-being and a stronger immune system. Combating and preventing diseases, greater disposition, quality of sleep and productivity are some gains that can be achieved due to the concentration of nutrients.

How to make mocotó soup?

Ingredients

• 1 mocotó minced or cut into slices;
• 2 blond leaves;
• 1 grated medium onion;
• 4 crushed garlic cloves;
• 1 branch of cilantro;
• Oil, saffron, cumin, salt and black pepper to taste.

Method of preparation

1. Cook the mocotó in the pressure cooker with the bay leaves and a little coriander for 40 minutes.
2. Remove the bones.
3. Cut ⅕ of the meat into small pieces to use in the soup. Beat the rest in the blender with the water until you get a thick soup consistency. And then, transfer this soup to the pot.
4. In a skillet, fry the garlic in olive oil. Then add the onion and sauté until golden.
5. Then add the braised broth, cumin, salt and pepper to the pan. So, add a pinch of saffron to dilute the pale hue of the broth.
6. Finally, let the broth boil for 5 or 10 minutes and you're done!