|1 Tbsp||olive oil|
|6||spring onions, finely chopped|
|1 Tbsp||finely grated root ginger|
|2 cloves||garlic, finely chopped|
|1 Tbsp||white miso|
|1 tsp each||ground turmeric, honey|
|500g||kumara, peeled and chopped|
|4 cups||vegetable stock|
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- Heat 2 teaspoons of the oil in a medium-large saucepan. Gently cook half the spring onions, plus the ginger and garlic for 5 minutes or until soft. Add the miso, turmeric, honey, kumara and vegetable stock. Cover and simmer for 25-30 minutes or until the kumara is soft.
- Remove from the heat. Using a stick blender, purée until smooth. Keep warm.
- Heat the remaining oil in a small frying pan and gently cook the remaining spring onions, until softened. Serve the soup topped with the spring onions.