Blue kumara soup
Super served with a little sour cream or yoghurt on top.
- Heat the oil in a large saucepan on medium-low. Add the shallots and sauté until tender but not brown. Add the garlic, kumara, seasonings and stock. Simmer until tender, about 20 minutes. Add the orange rind. Purée with a hand-held blender or in a food processor, until smooth. Add the orange juice and reheat gently.
- Serve the soup in deep bowls.
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