This soup was made with local ingredients in mind. One of my main focuses is to use a PNG sourced ingredient and make it the star of the meal. We have such flavoursome turmeric and ginger grown locally, and I thought it would be perfect to create a warm, healthy and wholesome soup to match today’s cooler weather. Buttery thick toast would have been perfect as a side dipper for the soup, but I am trying to cut back on carb content, so using thin multi-grain flatbread was the more appropriate choice. The quesadillas were oozing with melted cheddar and feta and fresh basil. I love the comfort that this kind of food brings, this is as wintery as it gets in Port Moresby – delightful because I can walk around the house in shorts and a light long sleeve shirt.
Check the recipe section for the full list of ingredients and instructions on how to replicate this for your dinner table at home. It’s an easy soup to make and will last a few nights, or it can be frozen for another rainy day.