Fraser, from Upper Riccarton...

Kumara And Puha Soup

Two quintessentially Kiwi ingredients make this the perfect soup for a miserable Christchurch winter.

2 Votes Since September 2nd
 

Ingredients

  • Two large kumara,
  • One large onion
  • 1 Tbsp butter
  • 6 Cups chicken stock, vege stock or water
  • Several handfuls of puha leaves
  • A pinch of nutmeg
  • Salt and Pepper to taste
  • Parsley, chopped, to garnish.

Directions

  1. Melt the butter in a large pot on a low heat.
  2. Chop the onion coarsely and and add it to the pot.
  3. Peel the kumara, chop into cubes and add to the pot.
  4. Add the pinch of nutmeg.
  5. Cook on medium heat, stirring occasionally, for about ten minutes or until the kumara begins to soften.
  6. While that’s happening, wash the puha in a couple of changes of water.
  7. Pick off the leaves and discard the stalks (they’re stringy).
  8. Coarsely chop the leaves.
  9. Add the stock or water to the pot.
  10. Bring it to the boil.
  11. Lower the heat and simmer until the kumara and onion are quite soft (at least fifteen minutes).
  12. Put the mixture through a blender until smooth, and return it to the pot.
  13. Add the chopped puha.
  14. Add salt and pepper to taste.
  15. Stir.
  16. Serve garnished with chopped parsley.
Serves Cooking Time Prep Time
4 40mins 10mins

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