| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 1g | 0g | 66g |
| sugars | fibre | protein | salt |
| 49g | 6g | 2g | 0.2g |
There’s something beautifully primal about creating a concoction from the earth’s bounty. Vegetables, fruits, and a handful of seasonings all convene in my pot, forging a harmony that forms the soul of my Arrowhead Elephant Ears Soup. The image itself tells a thousand tales.
The Cornerstone of My Cooking Philosophy
Raised with Nebraska’s golden cornfields always within sight, both the silhouette of the silos and the wholesome produce nurtured my love for farm-to-table concepts. Simplicity, freshness, and nutritional value factor into every culinary creation. None more so than the Arrowhead Elephant Ears Soup. It’s vegetable-based, making it a nutritious and delectable embodiment of my cooking philosophy. Minimalistic yet bold, humble yet extraordinary – that’s the mantra echoing in my kitchen when this soup begins to simmer.
A Symphony of Flavors, A Sea of Health Benefits
It’s not just the heartwarming aroma that sets this recipe apart. A spoonful of this soup is akin to dipping into a pool of vitality. Elephant Ears, also known as taro leaves, are known for their dietary fiber and antioxidant properties. The mixed fruits, such as apple, pear, and mango, not only lend a delightful sweetness but also usher in a host of fruits’ health benefits, including an array of vitamins and minerals. As for the ginger and cinnamon, they bring more to the table than mere flavor. Both are renowned for their anti-inflammatory and disease-fighting qualities. The added sweetness of honey further aligns this recipe with better health, as honey is a natural sweetener known for its numerous health benefits.
Distinct Yet Harmonious
The Arrowhead Elephant Ears Soup may remind you of hearty vegetable stews that hail from the heartland, but this particular recipe conducts a different symphony. Nevertheless, it pairs beautifully with simple, soul-soothing food. Common dishes on my dinner table often include whole grain bread or a classic garden salad. Alternatively, you could consider pairing it with a delicate quinoa dish, the nuttiness of the grain contrasting perfectly with the sweetness of the soup.
Whether you’re seeking some culinary creativity or a comforting bowl of goodness, my vegetable-based Arrowhead Elephant Ears Soup is the ticket to a delightful food journey from the heartland, to your heart.
What You’ll Need
- 6 Arrowhead Elephant Ears
- 2 cups of diced mixed fruits (apple, pear, mango)
- 4 cups of water
- 1 cup of vegetable stock
- 1/2 cup of sugar
- 1/4 cup of honey
- 2 tablespoons of lemon juice
- 1 tablespoon of minced ginger
- 1 cinnamon stick
- 1/2 teaspoon of salt
- Fresh mint for garnish
Method
Step One
Firstly, rinse the Arrowhead Elephant Ears thoroughly under cold running water. Then, carefully cut them into bite-sized pieces. Set aside.
Step Two
Combine the 4 cups of water, 1 cup of vegetable stock, and 1/2 teaspoon of salt in a large pot, and bring the mixture to a boil over medium heat.
Step Three
Once the liquid is boiling, add the prepared Arrowhead Elephant Ears to the pot. Let them simmer for about 15 minutes.
Step Four
As your Elephant Ears are simmering, take your mixed fruits and dice them into small, manageable pieces. Keep them separate for now.
Step Five
Then add the chopped mixed fruits, 1/2 cup of sugar, 1/4 cup of honey, 2 tablespoons of lemon juice, 1 tablespoon of minced ginger, and a cinnamon stick into the pot. Stir well to mix everything together.
Step Six
Lower the heat, and let the soup simmer for another 30 minutes or until the Elephant Ears are soft and the flavors are well combined.
Step Seven
Before serving, remove the cinnamon stick from the soup. Ladle the soup into bowls, garnish with fresh mint, and serve hot. Enjoy your Arrowhead Elephant Ears Soup.
