Kūmara and Puha Soup
This is an easy mid-winter meal. If you are cooking for a crowd just double or triple the recipe.
Preparation time
20 minutes + 25 minutes cooking time
Serves
6
What you need
1 tablespoon oil
1 medium onion, peeled and chopped
2 cloves garlic, crushed OR 1 teaspoon minced garlic
800g (3-4) purple kūmara, peeled, cut into even-sized pieces
4 cups chicken stock
1 bunch puha OR watercress OR 1 cup frozen spinach
1 cup milk
Salt and pepper to taste
Method
Heat oil in a large pot over medium heat. Add onion and garlic. Cook gently for 4 - 5 minutes until softened.
Add the kūmara and stock. Cover and cook for 20 minutes until the kūmara is completely soft. Add the puha, watercress or spinach and simmer for 5 minutes.
Using a stick blender, puree until smooth. If you don’t have a stick blender you can use a potato masher, but the soup won’t be as smooth.
Reheat the soup, add the milk, season with salt and pepper.
Variations
You can use any green leafy vegetable in this soup. Try it with silverbeet, kale or rocket.
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