Choko and carrot soup

The choko vine at Earthcare has gone totally abundant. This vine has been growing in the same spot for years now. It spreads over the roof of the heritage piggery and covers the trellis. Obviously a very happy choko. We used some of these in this soup.

Ingredients

• 5 Chokos
• 7 Carrots
• 200g of firm tofu
• 1 pack monkey head mushrooms
• 1 cup garlic chives
• 3 small onions
• 1 teaspoon of pepper
• 1 litre water
• 3 tablespoons Miso paste
• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 4 potatoes
• 1 cup of cashew nuts

Method

• Peel the potatoes, dice into small bite size pieces (1.5cm)
• Dice the chokos, carrots, onions, monkey head mushroom, tofu into same size.
• In a big pot, add the oil, add all chopped ingredients and stir fry for a few minutes.
• Add the soy sauce, miso paste, pepper, nuts and stir in.
• Add the water, cover with the lid, bring to boil and then simmer with the lid off for 10 mins. Turn off the heat.
• Once ready and just before serving add the sesame oil and garlic chives, mixing them in.

Warmed us up at Easter:  Easter Chinese Buns session