Curried Kumara Soup
Vegetarian/ Vegan
Kumara makes a
wonderfully smooth puree. It has a mild, sweet flavour.
Make it vegan by using soymilk and coconut cream.
Ingredients:
2 cloves
garlic
1 tsp curry
powder
75 g butter
500 g kumara
1 cup water
2 tsp vege bouillon
powder
3 cups milk/ soy milk
¼ cup cream or coconut cream
Add the
crushed garlic and curry powder to the butter in a large saucepan.
Peel the
kumara with a potato peeler and slice into pieces 1cm thick. Cook in the butter
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
cream and reheat, but do not boil.
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