Leek and Kumara Soup
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
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.
- 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.