Jackfruit, corn & risoni soup

Jackfruit, Corn & Risoni Soup

Jackfruit, Corn & Risoni Soup
Recipe type: Mains
  • 280grams of canned jackfruit, drained
  • 1 litre of faux chicken stock + 1 ½ litres extra (can substitute for vegetable)
  • 50 grams non-dairy butter
  • 1 brown onion, finely chopped
  • 1 teaspoon crushed garlic
  • 420gram can of sweet corn kernels, drained
  • I cup of dried risoni pasta
  • ½ cup fresh parsley, roughly chopped
  • ½ cup coconut cream or coconut milk
  1. Cut husks off jackfruit & remove seed pods from fruit & discard. Spread fruit gently apart & place in 1 litre of stock in a large saucepan. Bring to a boil then reduce heat to a simmer & cook until liquid has been all but absorbed.
  2. Add butter & onion & cook until onion is soft over a medium heat then add garlic.
  3. Add corn & extra stock to saucepan & bring to the boil. Add pasta & reduce to medium-low. Cook, uncovered, for 10 minutes
  4. Add parsley & coconut cream & reduce to simmer. Cook for a further 10 minutes or until pasta is tender
  5. Serve immediately


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