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Kumara and Watercress Soup


With Helen Jackson

Kumara and Watercress Soup

Time: 40 mins
Serves: 4
Cost per serve: $2.50

Ingredients
1kg orange kumara
2 cloves garlic, halved
1 litre chicken stock
salt and freshly ground black pepper
2 stalks celery
1 bunch watercress
1/2 cup sour cream

Method
Peel and chop kumara and place in a saucepan with the garlic and enough chicken stock to cover completely.
Bring to the boil and simmer for 15-20 minutes until almost tender.
Add the coarsely chopped celery and the majority of the watercress retaining only a few leaves for garnishing.
Cook for a further 5-8 minutes.
Blend the vegetables in a blender or food processor and return the puree to the saucepan, season to taste. If too thick dilute with a little more chicken stock.
Serve with a dollop of sour cream and a few watercress leaves.

(Broadcast: 23 July 2012)


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