Wow is it getting a bit wintery or what? When the weather turns cold the first thing I want to make are soups and stocks. Here is my latest recipe for a kumara and carrot soup.
Kumara are available all year round, but I love making fragrant warming winter soups with them. Kumara has been grown and eaten in New Zealand since the Maori first arrived. Did you know that the kumara is the 7th most popular vegetable in New Zealand.
Kumara and carrot soup
Every good soup starts with a great stock. It is great to use homemade stocks where you can because of the great flavours this gives you. You also avoid preservatives, salt and packaging if you make your own. Some time ago Janet Miller shared her mum’s tips on making a great stock.
You can whip up a basic stock with leftover chicken carcass after a roast. Just boil the bones in some water and add in anything you like to add flavouring. Even a more elaborate one like Jamie Oliver’s Easy Chicken Soup is easy to create.
What to know more? Read this article by Sally Fallon ‘Broth is Beautiful’.
I hope you enjoyed this kumara and carrot soup as much as we did.
Mummy to three small boys
- 900 gm kumara
- 1 carrot
- 1 onion
- 1 star anise
- 1-3 tsp of Tom Yum paste
- 1 litre vegetable stock
- 1 tbsp oil
- Roughly chop the kumara, carrot and onion.
- Heat the oil in a large heavy based pot and add the Tom Yum paste and gently fry for a minute or two. Try not to burn the paste.
- Add in all the vegetables. Toss them in the paste and oil for three or four minutes. Move them around the pan with a spoon. You want them to caramelise a bit, but not burn. You will probably need to add a small amount of the stock to prevent the vegetables from burning.
- Add about half a litre of stock and the star anise and simmer with lid on until kumara is soft.
- Remove from heat and in a food processor blend the vegetables until smooth. Reserve the liquid but discard the star anise.
- Return blended vegetables to the pan and add in more stock until you reach a consistency you like.