Kumara and Cointreau soup

  1. Peel and roughly chop onion and garlic. Peel and slice kumara.
  2. Heat oil in large pan or saucepan over medium heat. Once heated, add onion and ginger till transparent.
  3. Add kumara, ginger, stock powders and water. Alternatively, use liquid stock to equal amount of water.
  4. Stir occasionally and once kumara is cooked (soft). Add cointreau, and cook at a simmer for 2-5 minutes.
  5. Depending on your food processor, you may have to let cool at least somewhat before using. Once at acceptable temperature for processor blitz till smooth, add in the coconut cream.
  6. Reheat as required. If too thick, thin with a little water, cream or coconut cream.
  • Katt 28 Oct, 2008

    Garnish with sour cream, cream or natural yoghurt - try swirling it through kumara soup with a knife and finish with a piece of greenary eg coriander

  • Katt 28 Oct, 2008

    NB: tends to be quite a thick soup.

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