Menadonese Sweet Corn, Cassava & Pumpkin Soup

Serves 4 as a one-dish meal or 8 as a soup

• 8 ounces cassava (also called yucca root, see Note), peeled and cut into largish cubes
• 2 ounces white rice, soaked in cold water for 30 minutes, then drained
• 3 fresh corn cobs, shaved, or 6 ounces canned or frozen corn kernels
• 8 to 10 ounces pumpkin or butternut squash, peeled and cut into cubes the same size as the cassava
• 4 ounces bamboo shoots, sliced (optional)
• 1 teaspoon kosher salt + more to taste
• To be added just before serving:
• 1 lemongrass stem, outer leaves discarded, finely minced and smashed
• 1 turmeric leaf, finely shredded (optional)
• 8 ounces young spinach, thoroughly washed
• 8 ounces kangkung (water spinach), trimmed and washed (optional, or can substitute more baby spinach)
• 8 ounces hot water from the kettle
• About 20 fresh sweet basil leaves

Instructions: First, put 4 1/2 cups water in a large saucepan and bring to a boil. When boiling, add the cassava and rice, and cook for 8 minutes, stirring occasionally. Next, add the sweet corn, pumpkin, bamboo shoots (if using), and the 1 teaspoon salt. Continue to simmer for 20-25 minutes. The mixture is now ready to become the basis of the soup, and can be prepared and cooked up to this point well in advance. Refrigerate or keep in a cool place until ready to serve.

Just before serving, reheat the soup. When hot, add the lemongrass, turmeric (if using), spinach, and water spinach or additional spinach (if using). Pour in the hot water from the kettle. Simmer for 5 minutes. Adjust the seasoning with a little extra salt if needed, and add the basil leaves. Simmer for 1 minute, then serve the soup.

Note: Cassava or yucca root can be found at Asian markets.

Per serving: 212 calories, 8 g protein, 46 g carbohydrate, 1 g fat (0 saturated), 0 cholesterol, 770 mg sodium, 6 g fiber.