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Kumara and Leek Soup - Source: ONE News -
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Leek and Kumara Soup
Serves 4
1 onion, finely chopped
3 cloves garlic, crushed
1/2 tsp finely crushed fresh ginger (opt)
2 teaspoons ground cumin
1 tablespoon olive oil
2 or 3 large leeks, top part removed, and softer part sliced in
rounds
4 cups chicken or beef stock
4 medium to large sized kumara, peeled and chopped
1 can (400ml) light coconut milk
Sea salt and freshly ground black pepper to taste
Fresh coriander/chives/parsley, finely chopped
METHOD
Saute the onions with the olive oil in a large saucepan over a
medium heat for few minutes. Stir frequently to prevent the onions
from burning. You want them translucent not coloured. Add the
garlic/ginger and leeks to the pan and cook for approximately 3-4
minutes to allow everything to soften. Sprinkle in the cumin and
combine well then add the stock and the kumara. Bring to a boil,
then allow to simmer for approximately 10-15 minutes, or until the
kumara are soft.
Remove the soup from the heat and slowly mix in the coconut milk.
Season with salt and pepper to taste. Puree the soup in a blender
and serve with the fresh herbs of your choice.
TIPS
- A little lemon juice squeezed onto the soup just prior to serving
is delicious.
- If you don't like kumara - make the same soup and use the root
vegetable of your choice.
- If you like extra heat - add fresh chili.
- If you do not want to use the whole can of lite coconut milk you
can reduce and freeze any leftover coconut milk in ice block
containers for another time.
- The addition of the fresh herbs is not essential but makes for an
extra zing of freshness.
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