Sunday, August 7, 2011
Serves 4-6 Hot Cold Vegetarian Vegan Soups Starter Dairy Wheat Gluten Free Eggless Tahiti French Polynesia Oceania
1 tbsp Olive Oil
1 Onion, chopped
2 tbsp Grated Root Ginger
Salt and Pepper
675g/1½lb Papaya, peeled, seeded and cubed
4 Mint Leaves
1. Heat the olive oil in a large saucepan, add the onion in a pan and sauté until soft and transparent.
2. Add the ginger and cook, stirring, for a further 2 minutes.
3. Add the papaya cubes, mint, salt, pepper, and water, mix well and bring to the boil. Cover and continue boiling for 20 minutes.
4. Stir the soup to break up any large pieces of papaya. Serve hot or chilled.