This is a wonderful soup, full of gingery goodness! We were lucky enough to get some fresh organic turmeric that added quite a savoury aspect to the soup, and stained everything bright yellow, including fingers!
Foraged bush tucker food: Barilla bower spinach
Recipe source: adapted from a Javanese recipe on riverford.co.uk
Serves: 6 or 24 tastes
Equipment:
|
Ingredients:
|
What to do:
- Fill the kettle and set it to boil. Peel and finely chop the onions. Peel and mince the garlic.
- Peel the galangal, turmeric and ginger and carefully grate using the microplane.
- Peel the silks from the corn cobs and wash the cobs. Cut in half across the middle and then, keeping the flat side on the chopping board, carefully slice off the kernels with a small sharp knife.
- Wash the Barilla spinach in a big bowl and several changes of cold water, drain in the colander then roughly chop.
- Drizzle roughly 2 tablespoons of oil into the stockpot and heat on medium. Fry off the onion gently for 3 minutes, stirring, then add the garlic, ginger and turmeric and cook for 30 seconds.
- Add the hot water and bouillon, turmeric, bay leaf and brown sugar and simmer for 5 minutes, covered.
- Add the corn and simmer for 5 minutes, partially covered, until the corn is tender.
- Add the spinach and taste to check if you need any more seasoning.
- Ladle into bowls and serve.
Notes: What is Barilla bower spinach like and where does it grow? What is turmeric and what does it look like?
The Bondi Cook 