I developed this recipe after spending sometime in Fiji where I fell in love with their way of cooking.
Simply omit the instant mash if desired. Or, thicken the soup with an equal mixture of flour or cornflour and water.
Altered ingredient amounts. Mmmmmmm, yummy! I double the garlic and cumin and add a little extra soy sauce to give it more flavour. - 24 Jul 2008
Great tasting soup! Good flavour. I made it according to directions and wouldn't change any of the spices. Although, I cooked it one day and ate it the next. I think this helped the spices become bolder. Next time, I will reserve some of the soup and not puree it to give it a little chunky texture. Will make it again! - 24 Jul 2008
I agree with Amy J that the soup needed more flavor, though to me the issue was less a need for more-of-the-same and more a matter of layers of flavor; and with HLW, that it lacked a bit in texture. I made soft cheddar croutons, which the guests appreciated, and when I finished off the soup in the following week I tore chunks of ciabatta to dunk in it. I prefer the recipe for eggplant soup with goat-cheese dumplings, which is comparably simple to make and which people love! - 14 Mar 2015