My turn to cook for a change, so I raided the garden for ingredients for vegie soup.
A pile of ingredients for root vegie soup
Actually, the grey pumpkin isn’t ours – we swapped some bananas for it.
Clockwise from the grey pumpkin – another random pumpkin (ours this time), sweet potato, elephant garlic, hot chillis from a descendant of a tree in Mum’s Sydney garden, basil, celery and arrowroot.
It turns out that arrowroot in soups has a nice taste but an odd crunchy texture – it never goes soft! I might leave it for roasting and making chips next time.
