Corned beef and warrigal greens soup

This childhood favourite comes from Nornie Bero, who fondly recalls that her father would invent countless methods for soup-making, using a tin of corned beef. This recipe also features warrigal greens, a native Australian spinach that is a traditional food source for Indigenous Australians and is rich in vitamins.

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

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Making Ends Meat

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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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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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Making Ends Meat

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G