Taro root is harvested in the fall and is great to promote a healthy digestive system. The leeks will support your Liver while seaweed will help the Kidney.

Taro root is harvested in the fall and is great to promote a healthy digestive system. The leeks will support your Liver while seaweed will help the Kidney.

Yields1 Serving
 1 cup of diced taro root
 3/4 cup of leek, sliced thin
 Handful of dried seaweed
 1/2 teaspoon of olive oil
 Salt to taste
 1/4 teaspoon of sesame seed oil (optional)
1

Bring 2 quarts of water to a boil.

2

Add taro root, leek, seaweed and salt.

3

Allow mixture to boil for ten minutes.

4

Add olive oil and let boil one additional minute.

5

If you like the flavor of sesame oil, add a dash just before serving.

6

Tip: make sure you have enough water boiling to allow the taro root space to move while cooking. Do not let the taro root get mushy.

CategoryCooking Method

Ingredients

 1 cup of diced taro root
 3/4 cup of leek, sliced thin
 Handful of dried seaweed
 1/2 teaspoon of olive oil
 Salt to taste
 1/4 teaspoon of sesame seed oil (optional)

Directions

1

Bring 2 quarts of water to a boil.

2

Add taro root, leek, seaweed and salt.

3

Allow mixture to boil for ten minutes.

4

Add olive oil and let boil one additional minute.

5

If you like the flavor of sesame oil, add a dash just before serving.

6

Tip: make sure you have enough water boiling to allow the taro root space to move while cooking. Do not let the taro root get mushy.

TEN MINUTE TARO AND LEEK SOUP

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