Imprimer la recette

Mustard Leaf Soup with Turmeric

Serves : 4 people
Preparation : 30 minutes
Cooking : 30 minutes

Ingredients

Instructions

  • Peel the taro and rinse it. Cut it into large pieces.
  • Scrub the taro with a vegetable brush and rinse thoroughly.
    The stem has several layers, much like a leek, and dirt can get trapped between these layers. You should therefore pull them apart or separate them to clean them more effectively.

  • Peel and rinse the piece of squash or pumpkin. Personally, I prefer to remove the pumpkin skin, but you can also add it to the soup—it’s edible and packed with antioxidants! If desired
    , remove the seeds with a tbsp.
    Cut into large chunks. 
  • Peel and slice the onion into thick strips.
  • Sauté the onions over low heat. Once they’ve softened a bit, add the taro and the squash.
  • While you're sweating the "hard" vegetables over low heat, wash and chop the mustard greens.
  • Place the coarsely chopped mustard greens in the pot, add the turmeric, season with salt and pepper, and cover everything with boiling water.
    Cook for 20 minutes with the lid on over low heat, until the vegetables are tender. 
    If using a pressure cooker, allow 15 minutes from the moment the valve starts to whistle.

  • Blend everything together and enjoy this fragrant, comforting soup piping hot!