Blue kumara soup
for 4 people
Super served with a little sour cream or yoghurt on top.
Ingredients
| 2 Tbsp | Olive oil |
| 2 large | Shallots, diced |
| 2 | Garlic cloves |
| 700 g | Purple dawn kumara, peeled and chopped (Main) |
| ½ tsp | Root ginger, grated |
| 1 pinch | Chilli powder |
| 4 cups | Beef stock, or vegetable stock, good quality |
| 1 large | Orange, finely grated rind and juice only |
Directions
- Heat the oil in a large saucepan on medium-low. Add the shallots and sauté until tender but not brown. Add the garlic, kumara, seasonings and stock. Simmer until tender, about 20 minutes. Add the orange rind. Purée with a hand-held blender or in a food processor, until smooth. Add the orange juice and reheat gently.
- Serve the soup in deep bowls.