I simply love taro root. I especially prize its glossiness and slippery texture when cooked. In Brazil we eat taro root mostly in savory dishes, such as soups and stews. I bought a bag of fresh taro root at a Filipino market we went to recently in Daly City. It looked as though the roots had just been harvested. Each one was heavy for its size, firm, hairy and unblemished. I was excited because every time I see these roots at the markets here in San Francisco they never look that good, tending to be badly mistreated, moldy and dehydrated. Taro roots might not be as cute, but in my opinion, they are as sensitive as fresh berries and deserve equal treatment. What do you think?
So the roots are my inspiration today. I made them into this delicious tropical style soup that sort of reminded me of the French Vichyssoise except that there is not dairy or potatoes here.
The pic of the fresh taro comes from Just Hungry.
taro root and mustard green soup
1 bag taro roots (about 2lbs.), peeled and quartered
1 white onion, cubed
2 cloves garlic, minced
1 vegan vegetable bouillon cube
4 tbsp olive oil
Kosher salt to taste
I bunch of mustard greens, cleaned, leaves left whole
Wedges of lemon (optional)
Place a saucepan on stove top, bring temperature to high; add olive oil, followed by onion and sauté until translucent. Add garlic, taro root, soup bouillon and enough water to submerge the veggies by about two to three inches. Cover pan and cook until taro starts to dissolve, stirring periodically. Add more water as needed. Use a stick blender to purée until smooth and thick. Add more hot water to thin the soup, as you like. Season with salt and white pepper. Just before serving, drop in mustard leaves and let them wilt without losing their crunchiness. Ladle soup into bowls and serve with wedges of lemon and a drizzle of olive oil.