Ulu Soup
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 3 cups chopped ulu (breadfruit)
- Water or vegetable stock
- Salt and pepper to taste
- 2 cups spinach, chard, kale, or moringa leaves
- 1 cup coconut cream
Ulu Soup
Featured in the Honolulu Star-Advertiser on September 6, 2017.
Ingredients:
Directions:
- In a large pot, heat coconut oil and saute onion and garlic for about two minutes.
- Add ulu, then add just enough water or stock to cover.
- Season will salt and pepper, cover pot, and simmer until ulu is tender, about 20 minutes depending on the size of the pieces.
- Once ulu is tender, add spinach or other greens and coconut cream.
- Puree mixture with a stick blender or in a regular blender.
- Taste and adjust seasonings as needed.
Makes 8 servings.
Tip: Breadfruit, also known as "ulu" in Hawaii, is the staple food in many tropical regions. Breadfruit mash is a common dish of either cooked or fermented breadfruit mixed with coconut milk and baked in banana leaves. Mashed ulu can also be used as a substitute for taro for making poi resulting in breadfruit poi or "poi ulu."
Approximate Nutrient Analysis per serving (based on water and not including salt to taste):
250 calories, 8 g fat, 7 g saturated fat, 0 mg cholesterol, 50 mg sodium, 45 g carbohydrate, 5 g fiber, 29 g sugar, 2 g protein
