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!