Mexican spiced kumara soup
1kg gold kumara, peeled
2 tablespoons butter
1 medium-sized white onion, peeled
1 tblspn ground cumin
1/4 tspn chilli powder
1/2 tspn turmeric
1 litre water
200ml cream
1/2 tspn salt
1 avocado
1 large clove garlic, minced
juice of 1 lime
8 taco chipsHeat the butter gently in a large pot until it has melted. Dice the onion roughly and add it to the butter with the spices. Stir on a low heat for 5 minutes.
Chop gold kumara roughly and add to pot.
Pour in the water and bring it to a simmer. Simmer for 20 minutes, or until the kumara is soft.
Set aside the soup to cool a little, then puree in a food processor with the cream and salt.
Place the soup into a clean pot and reheat.
Mash the avocado and stir in the garlic and lime juice to make a salsa.
Ladle the soup into 4 warm bowls and top with the avocado salsa and taco chips.
Serves 4.
2 tablespoons butter
1 medium-sized white onion, peeled
1 tblspn ground cumin
1/4 tspn chilli powder
1/2 tspn turmeric
1 litre water
200ml cream
1/2 tspn salt
1 avocado
1 large clove garlic, minced
juice of 1 lime
8 taco chipsHeat the butter gently in a large pot until it has melted. Dice the onion roughly and add it to the butter with the spices. Stir on a low heat for 5 minutes.
Chop gold kumara roughly and add to pot.
Pour in the water and bring it to a simmer. Simmer for 20 minutes, or until the kumara is soft.
Set aside the soup to cool a little, then puree in a food processor with the cream and salt.
Place the soup into a clean pot and reheat.
Mash the avocado and stir in the garlic and lime juice to make a salsa.
Ladle the soup into 4 warm bowls and top with the avocado salsa and taco chips.
Serves 4.
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