The 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.