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Menadonese Sweet Corn, Cassava & Pumpkin Soup

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Ingredients

8 ounces cassava (also called yucca root, see Note), peeled and cut into largish cubes

2 ounces white rice, soaked in cold water for 30 minutes, then drained

3 fresh corn cobs, shaved, or 6 ounces canned or frozen corn kernels

8 to 10 ounces pumpkin or butternut squash, peeled and cut into cubes the same size as the cassava

4 ounces bamboo shoots, sliced (optional)

1 teaspoon kosher salt + more to taste

To be added just before serving:

1 lemongrass stem, outer leaves discarded, finely minced and smashed

1 turmeric leaf, finely shredded (optional)

8 ounces young spinach, thoroughly washed

8 ounces kangkung (water spinach), trimmed and washed (optional, or can substitute more baby spinach)

8 ounces hot water from the kettle

-- About 20 fresh sweet basil leaves

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