Taro Leaf and Chicken Soup
- Important: Taro leaves are toxic when raw and must be cooked or soaked for several hours before they can be used.
- Taro leave shave a slightly nutty taste with a subtle flavor similar to spinach. They contain high amounts of vitamins A and C and are a good source of protein.
Ingredients (serves 8)
- 2 tablespoons coconut oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tablespoons gingerroot
- 1 tablespoon salt, preferably sea salt
- 8 cups chicken stock
- 12 taro root leaves, deveined
- 16 ounces chicken, cut in thin strips
- 1 teaspoon black pepper
- In a soup pot, sauté the onion, garlic and ginger in the coconut oil until golden brown. Add the chicken stock and bring to a boil.
- Chop the taro leaves into bite size pieces and add to the boiling stock.
- Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another.
- 10 minutes and serve.