Sow Thistle, Coconut, & Lime Soup

It’s the very beginning of summer; the roses are in full bloom, tawa berries are scattered on the forest floor, and early plums are ripening on the trees. I ate the first home grown raspberry the other day which was basically summer in a mouthful. We also harvested our first small bunches of radishes and purple potatoes from our secret garden which we intend to eat tonight. I’m feeling very grateful for the food and foraging that is available at this time of year.

I’ve seen many beautiful yellow blooms this spring; St. John’s wort, dandelions, wild radishes, but today I wanted to bring you a recipe using the beloved sow thistle (pūhā). Pūhā was, and still is, a staple vegetable for Māori and really does work wonderfully as a replacement for cultivated spinach, kale, or silver beet.

I have foraged sow thistle all around New Zealand, especially growing up as a “weed” in garden beds, along river banks, in fields and orchards, and in parks. It’s a bitter and nutritious green that goes beautifully in this spicy coconut lime soup with sweet potato and red peppers. Enjoy my fellow foragers!

Sow Thistle, Coconut, & Lime Soup

Ingredients: Serves 6-8

3 cups white rice, cooked

2 tablespoons olive oil

2 red onions, diced

2 red chilies, minced

7 garlic cloves, minced

3 medium sweet potatoes, peeled and cubed

2 medium red peppers, sliced

2 teaspoons salt, more to taste

2 heaped teaspoons turmeric

2 tins coconut milk

6 cups vegetable stock

2 tins chickpeas, drained

4 handfuls sow thistle, rinsed and finely chopped

3 tablespoons lime juice

Fresh coriander, to garnish

Directions

1. Cook your rice and set aside.
2. In a large soup pot over medium heat add your olive oil. Sauté onions for 5 minutes before adding the garlic and chilies and cooking for 2 minutes. Stir through sweet potatoes, red pepper, turmeric, and salt.
3. Pour in the coconut milk and vegetable stock. Bring soup to a boil then reduce to a simmer for 15 minutes or until the potatoes are cooked.
4. Take your handfuls of sow thistle and squeeze them out repeatedly under running water. Squeeze out each handful a couple of times as this bruising and rinsing will help take away some of the bitterness. Slice the sow thistle up finely.
5. Add the chickpeas, sow thistle, and lime juice to the soup and cook for 5 minutes.
6. Serve the soup over the rice and top with a sprinkle of fresh coriander.

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