Sop sop

This always reminds me of home.

Sop sop. Credit: Freshly Picked with Simon Toohey

• serves

  5

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 1 onion, diced
• 1 tbsp olive oil
• 500 g peeled cassava, cut into chunky cubes
• 500 g white sweet potato, cut into chunky cubes
• 500 g peeled Japanese pumpkin (squash), cut into chunky cubes
• 500 g taro, cut into chunky cubes
• 500 ml coconut cream
• 1 litre coconut milk
• 250 ml vegetable stock
• 2 tbsp celery salt
• Cooked white rice, to serve

Instructions

1. Place onion and oil in a large saucepan and sweat down for a minute. Add the cassava, sweet potato, pumpkin and taro.
2. Add the coconut cream and milk, stock and celery salt.
3. Cover and simmer gently over low heat until the vegetables have cooked through, broken down and fallen apart in the mixture.
4. Serve with cooked rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.