Kumara soup with watercress dumplings
Photo by Babiche martens
|½ Tbsp||Olive oil|
|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|
- 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.
- Add the kumara, stock and seasoning. Simmer for 30 minutes, then puree until smooth.
- 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.
- Knead briefly then shape and bake for approximately 10 minutes or until golden.