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Home > Recipes > Kumara and watercress soup

Kumara and watercress soup
( SERVES 4 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 1.7 / 5 FROM 3

Kumara and watercress soup

1.7 / 5 FROM 3

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

  1. Place oil in a large saucepan and gently cook garlic, celery and onion until tender.
  2. Peel and roughly chop the kumara, then add to the pan along with chicken stock, and season with salt.
  3. 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.
  4. 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.
  5. Serve soup in bowls, each with a dollop of sour cream and a few leaves of watercress.
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https://www.eatwell.co.nz/recipe/2216/Kumara-and-watercress-soup/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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