Ranui Community Garden Mexican Spiced Kumara Soup
Recipe from Food@Home, by Christine Dann, Canterbury University Press, 2012
More from-the-garden recipes (and organic gardening advice) on Christine's blog, The Eco Gardener.
- 2 Tbsp butter or oil
- 1 onion, diced
- 1 Tbsp ground cumin
- ½ tsp turmeric
- ¼ tsp chilli powder
- 1 kg kumara, peeled and sliced
- 1 litre water
- ½ tsp salt
- 200 ml cream OR creamy plain yoghurt
- 1 avocado, mashed
- 1 large clove garlic, crushed
- juice of 1 lime
- a few corn chips
Gently fry the onion in the butter or oil until soft and golden.
Add the cumin, turmeric and chilli powder and fry gently, stirring, for 2-3 minutes.
Add the sliced kumara and roll in the spice mix.
Add the water, mix well, bring the soup to a simmer.
Simmer 20 minutes, or until the kumara is soft; turn off the heat.
Make a salsa by mixing the avocado, garlic and lime juice.
Mash the kumara in the soup (or puree the soup).
Add salt to the soup, then the cream or yoghurt, mix well and taste.
Reheat the soup gently.
Serve in bowls garnished with the avocado salsa and some corn chips.
Keith Stewart’s wine recommendation
Greywacke 2010 Wild Sauvignon
Pukeora Estate 2010 Ruahine Range Chardonnay