Kumara & Coconut cream soup

soupThe weather is foul, with a cold blustery wind whipping about the house, the ideal dinner tonight is soup. A hearty warming one.  I made this one up so it is an ‘add a bit of this and that’ kind of soup.  You can’t go wrong whatever you do.  I was making it for a crowd so this made a big pot.  Serve it with lovely crusty bread rolls.

3 large kumara, chopped into medium size pieces (a mix of pumpkin and kumara would be good too)

3 large onion – chopped and diced

3 cloves of garlic – chopped finely

Stock (any sort but chicken or veggie is best) – start with 2 cups but you might want more depending on how thick you like our soup – or water if you want.

1 can coconut cream  – light would be fine too

oil and butter – dashes of both

2 bay leaves

Cumin seeds both whole and ground – be generous

A couple of tablespoons of the spice paste of your choice

More of a guide than a recipe. Melt the butter and oil in a big pot. Add the onions and garlic and spice paste. When they are all melty and caramelised, add the cumin seed and bay leaves, add a little more oil and add the diced kumara and cook, stirring occasionally until it just starts to cook a little bit.  When the kumara is softish, stir in the ground cumin, add the stock, cover with a lid and let it all just bubble away for a goodly time. Taste.  Add salt and pepper to taste. Add water if you need to. Add more spice if you need to.  When the veg is all soft use a stick blender and wizz till smooth.  Add coconut cream and stir in.  Serve with some lovely bread.

 

 

 

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