Curried
Kumara Soup
No
Count recipe
Serves 4
Points per serving 2 (original points)
Points per serving 2 (original points)
2 cloves garlic minced
1 onion chopped
1 teaspoon finely minced ginger
1/2-1
teaspoon curry powder or to taste
1 pound (500 g) kumara (NZ sweet potato available from Sainsbury), or other sweet potato if you can’t find kumara, peeled and chopped into small pieces
1 litre vegetable stock (also good with chicken stock)
salt and coarse ground black pepper to taste
1 pound (500 g) kumara (NZ sweet potato available from Sainsbury), or other sweet potato if you can’t find kumara, peeled and chopped into small pieces
1 litre vegetable stock (also good with chicken stock)
salt and coarse ground black pepper to taste
Sauté
the onion, garlic, ginger, and curry in the oil in a large saucepan on medium
heat until the onion is transparent. Toss in the chopped kumara and cook for
1-2 minutes without browning it. Add 2 cups of stock, cover, and cook for 10
minutes, until tender.
Puree the kumara and stock mixture, thin with the extra stock if needed. When
pourable, return to the pan and continue adding stock until the soup is a good
consistency.
When ready to serve, reheat, then ladle into bowls.
When ready to serve, reheat, then ladle into bowls.
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