Corned beef and warrigal greens soup

Ingredients

• 1 tbsp olive oil, plus extra to serve
• 1 brown onion, finely chopped
• ½ tsp minced garlic
• ½ tsp minced ginger
• 2 potatoes, roughly chopped
• 2 tbsp curry powder
• 340 g can corned beef, roughly chopped (see Note)
• 1/2 cup roughly chopped garlic shoots (scapes), cut into 5 cm lengths
• 1 tsp ground pepperberry
• 2 litres beef stock
• ½ cup frozen green peas
• 2 cups warrigal green leaves
• Salt and black pepper
• Crusty bread, to serve

Instructions

1. Heat the oil in a large, heavy-based saucepan, then add the onion. Cook, stirring, for 2-3 minutes, or until softened. Stir through the garlic and ginger and cook for a further minute, or until fragrant.
2. Add the potatoes to the pan and cook until lightly browned, then add the curry powder and corned beef. Break up the corned beef with a wooden spoon, then stir through the garlic shoots, pepperberry and beef stock and bring to a boil.
3. Reduce the heat to a simmer and cook for 15 minutes. Add the peas and warrigal greens and cook for a further 5 minutes, until heated through. Season to taste with salt and black pepper.
4. Divide the corned beef soup between bowls and drizzle with a little extra virgin olive oil. Add a little cracked pepper and serve with crusty bread on the side.

Note

• This recipe uses 1 x 340 g tin of corned beef, if increasing portions, use up to three tins of corned beef for larger families.

Photography by Jiwon Kim.

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