• 2 tbsp. oil
• 2 onions - chopped
• 1 tsp. (3cloves) crushed garlic
• 4 cups taro leaves
• salt to taste
• 2 cups coconut cream (lolo)
  
• 1/4 tsp. ground cloves
• 1 tsp. freshly ground black pepper
• 1 tbsp. chopped fresh basil or parsley or coriander leaves
• 4 cups chicken or vegetable stock or broth
• 1/4 tsp. crushed chili or chili sauce

Clean and chop the taro leaves (pull the stalk out of the leaf and try to remove the central thick veins, then pinch off the tip of the leaf before chopping ) In a heavy saucepan cook onions and garlic in oil until soft. Add all remaining ingredients except for á cup coconut cream, and cook for 30 minutes. Puree in batches in a food processor or blender until smooth. Reheat before serving. Add a swirl of the reserved coconut cream to each bowl of soup. (small cooked shrimp can be added if desired.) ( Flame Tree Cookbook  by Sue Carruthers)