Taro Root Bisque
ready in 1 hr 5 min.
Fry the ginger and garlic in hot oil for 2-3 minutes. Add 600 ml water and the taro and boil for around 20 minutes.
Boil the squash in the vegetable stock for around 15 minutes then blend to a purée and season to taste with salt and white pepper.
Purée the taro soup and season with salt and white pepper. Divide between bowls and top each one with a blob of squash purée, using a fork to create a star shape. Grate the cheese on top and serve immediately.