Mexican harvest soup
Photo by Annabel Langbein Media
Throughout South and Central America meal-in-one soups like this are called "puchero". They are often prepared using a piece of brisket or a whole chicken as the base, with corn, pumpkin, sweet potatoes, tomatoes and peppers added to the flavoursome broth. They make a great weekend lunch.
- Heat oil in a large pot and gently sizzle onion with peppers, tomato paste, cumin and chillies until softened but not browned (about 10 minutes).
- Add kumara, pumpkin and potato to pot with chicken, stock and water. Bring to a boil then lower heat and simmer until vegetables are tender (about 15 minutes). Adjust seasonings to taste. Serve garnished with coriander.
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