Kumara and watercress soup
( SERVES 4 )

This soup can be prepared ahead of time and is good to freeze.
Ingredients
2 Tbsp | Olive oil |
2 | Garlic cloves |
2 stalks | Celery, finely sliced |
1 | Onion, finely chopped |
800 g | Orange kumara |
5 cups | Chicken stock |
1 to taste | Salt & freshly ground pepper |
100 g | Watercress, leaves removed from stems |
½ cup | Sour cream |
Directions
- Place oil in a large saucepan and gently cook garlic, celery and onion until tender.
- Peel and roughly chop the kumara, then add to the pan along with chicken stock, and season with salt.
- Bring to the boil, then simmer until kumara is tender. Add most of the watercress, setting aside a few leaves to garnish. Cook for a further 5 minutes.
- Blend soup in batches in a blender or food processor, then return to pan. Check flavours and season as needed. If too thick, dilute with more stock.
- Serve soup in bowls, each with a dollop of sour cream and a few leaves of watercress.
https://www.eatwell.co.nz/recipe/2216/Kumara-and-watercress-soup/
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