Recipe Category: Emma Galloway Issue 189
My mum used to make a thick mushroom stew, flavoured with a little miso or often Vegemite (!), which she would serve on brown rice. I’ve taken the memory of that stew and dialed up the flavour with a punchy spring onion and ginger sauce.
Soup is one of my Mum’s favourite foods and in winter there was always a pot bubbling away on our range. Inspired by Mum’s soup, I’ve added a touch of spice to this velvety cauliflower and leek soup. If using homemade vegetable stock, use raw vegetables, not roasted, to keep the stock light.
We grew up eating kohlrabi from my parent’s vegetable garden, long before most Kiwis knew what they were. Though often cooked, I love it best eaten raw.
Growing up vegetarian we were exposed to food inspired from all over the world, but especially Asia and India, two places where delicious vegetarian food goes back for centuries.