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Ingredients:

  • Sourgreens such as tender young tamarind leaves are used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks) If rhubarb stalks are used cut them into short lengths and boil then strain and use the liquid combined with spinach or other green leaves.
  • 2 teaspoons sesame oil or corn oil
  • 1 onion, finely sliced lengthways
  • 2 cloves garlic, crushed
  • ¼ teaspoon ground turmeric
  • 2 or 3 green tomatoes, chopped
  • 1 cup torn spinach or other greens
  • 4-6 cups fish stock or boiling water
  • salt to taste


Method:

  1. Heat oil in a saucepan and when very hot fry the onion, garlic and turmeric, stirring for 30 seconds.
  2. Add the tomatoes and spinach, stir well, then add the stock or water and bring to the boil.
  3. Simmer until the vegetables are tender.
  4. Taste and season with salt as necessary. Serve with rice.