Japanese knotweed is an excellent spring vegetable for soup. Two years ago, we made a more filling ground elder-Japanese knotweed soup topped with St. George mushrooms. In this year’s recipe, we combined Japanese knotweed with coconut milk, creating a light, creamy, curry-like, fresh soup. We combined Japanese knotweed with seasonal fresh greens and added dried wood ears, saved during the winter season.
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Knotweed coconut soup
Servings: 3 people
Equipment
- 1 pot
- 1 wokpan
- 1 Strainer
- 1 Blender
- 1 ladle
- 1 cutting board
- 1 Knife
Ingredients
- 3 stems young hogweed
- 7 bulbs wild garlic
- 350 g Japanese knotweed
- 7 leaves ground elder
- 4 stems cleaver
- 1 l water
- 200 ml coconut milk
- 20 g dried woodears
- vegetables of choice (here: peas, beans, banana flowers, bean sprouts)
- salt for taste
Instructions
- Wash all herbs, separate wild garlic bulbs and wash well.
- Wash knotweed and cut it into small cubes
- Put knotweed, hogweed, wild garlic bulbs, cut in half, and cleavers into a pot and cover with water. Bring the water to a boil and cook under the lid for about 7 minutes.
- Remove hogweed and cleavers. Add ground elder and blend.
- Pure the mixture into a strainer directly into the wokpan.
- Set the wokpan on medium heat, and add dried wood ears and the vegetables of choice. Let the mixture simmer for about 10 minutes.
- Add coconut milk and serve.
