Curried Kumara Soup - Low Fodmap

Curried Kumara Soup - Low Fodmap

Replace the garlic with some garlic infused oil and hing powder for flavour.

You can buy Hing powder (Asafoetida powder) from an Indian supermarket.

Ingredients:

2 Tbsp garlic infused oil

1 tsp hing (Asafoetida powder)

1 tsp curry powder

500 g kumara

1 cup water

2 tsp vege bouillon powder

3 cups milk – soy, almond or lactose free milk

¼ cup coconut cream (optional)

Add the curry powder and hing powder to the garlic infused oil in a large saucepan.

Peel the kumara with a potato peeler and slice into pieces 1cm thick. Cook in the oil for 1 – 2 minutes without browning. Add the water and stock powder, cover and cook for ten minutes until tender. Puree, thinning with milk until it reaches the desired thickness.

Add the coconut cream and reheat, but do not boil.