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Home > Recipes > Kumara soup with watercress dumplings

Kumara soup with watercress dumplings
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Kumara soup with watercress dumplings

Photo by Babiche martens

No ratings yet

Ingredients

2 Tbsp Butter
½ Tbsp Olive oil
1 Onion, diced
2 Garlic cloves, chopped
½ cup Leek, diced
1 stalk Celery, diced
500 g Orange kumara, peeled & chopped
1 Ltr Vegetable stock, or chicken stock
1 to taste Salt & freshly ground pepper

Dumplings

1½ cups Standard flour
1½ tsp Baking powder
1 tsp Salt
1 handful Watercress, large, chopped
50 g Butter
1 drizzle Milk, enough to mix to a dough

Directions

  1. Heat a large saucepan. Add the butter and olive oil. Add the onion, garlic, leek and celery. Cook while stirring for at least 5 minutes or until golden and caramelised.
  2. Add the kumara, stock and seasoning. Simmer for 30 minutes, then puree until smooth.
  3. To make the dumplings, preheat oven to 200C. Mix the flour, baking powder, salt and watercress together. Rub in the butter then mix in enough milk to make a soft, scone-like dough.
  4. Knead briefly then shape and bake for approximately 10 minutes or until golden.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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