One of my favourite things about Mesa Ni Misis is learning recipes from other women, I always say its one of the core values of Mesa Ni Misis. At our recent workshop, Locavore, I was talking about native leafy greens such as saluyot. One guest said that she and her husband make a Lebanese soup from saluyot and that it was her husband’s grandmother’s recipe. I was so interested to learn it that I messaged her after the workshop. The lady who shared her recipe was Ines Cabarrus-Habayeb, foodie and restauranteur. I knew that this recipe had to be good if she makes it at home! Thank you Ines and Elian for sharing this!
Saluyot is one of the trickier vegetables to work with as it is slimy no matter how its cooked and very fibrous. This recipe was adjusted to be fully plant based, as the original recipe calls for the use of chicken stock. One tip: Blend the saluyot and cilantro without any water or broth at first. You can add the water or broth later on to create your desired consistency.
- 2 bunches cilantro or wansoy
- 3 cloves garlic
- 3 bunches saluyot, washed and chopped
- 1 bay leaf
- 1 cinnamon stick
- 1/2 tsp white pepper
- 1 cup chopped onion
- 1/4 cup white vinegar
- 1 tsp ground coriander
- salt to taste
- 6 cups water or vegetable broth (more flavour)
Put the cilantro and garlic in a blender and create a paste. You can add a little oil to make it smoother, or if staying away from oil, a little water. Set aside
In a pan, sauté the onions till transparent. You may choose to do this with a little oil, or in water.
Add the cilantro paste and coriander and sauté for a minute.
Add in the chopped saluyot and sauté until the saluyot is wilted. Add the vinegar.
Place the mixture in a blender and puree. Add a little water if necessary.
Place the mixture back in the pot. Add water slowly till you get the consistency desired.
Add the pepper, salt, cinnamon stick and bay leaf and boil for about 15 more minutes for the flavours to combine
Remove the cinnamon stick and bay leaf before serving.