Taro leaves.Made ROUROU SOUP today!… adapted for Oz… & Europe!
Used Silverbeet leaves & canned lolo (coconut cream)

  • One small bunch of de-stalked and shredded rourou leaves
  • Choose white veined leaves, red veined are more likely to itch
  • Place in rapidly boiling water with 1/4 tsp soda and 1 medium onion chopped
  • Only takes a few minutes to cook through, srain well
  • Put the pulp into a blender with
  • 1 pkt of Cream of Continental soup …gotcha … great trick that!
  • Top with lolo and blend until smooth
  • Transfer to pot and add more lolo.

…if its too rich for your family, add milk instead & adjust your seasonings & a dash of chilli! Should make about 8 serves … have fun!

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