Curried Kūmara Soup

Warm and delicious, this soup can be made into a complete meal by adding canned chickpeas and broccoli pieces.

Preparation time

20 minutes

Serves

4

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What you need

• 1 teaspoon oil

• 1 medium onion, peeled and chopped

• 1 teaspoon minced garlic

• 1 tablespoon curry powder (or use 1 tablespoon red curry paste)

• 2 medium orange kūmara, peeled and chopped

• 4 cups chicken stock

• 2/3 cup evaporated milk (or substitute with regular milk)

• 2 tablespoons fresh parsley or coriander, finely chopped

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Method

• Heat oil in large saucepan; add onion and garlic and stir over medium heat until onion softens.

• Add curry powder or red curry paste and cook a further minute or two.

• Add kūmara and stock and cook over medium heat for 10 minutes or until the kumara is soft.

• Puree the mixture, add evaporated milk and heat through without bringing to the boil.

• Serve topped with chopped fresh coriander or parsley.

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Variations

• Make it a complete meal by adding canned chickpeas (drained) and broccoli pieces.

Did you know the 2-2-2 rule for leftover soup?

• 2 hours to get it in the fridge

• 2 days in the fridge

• 2 months in the freezer