Kumara and watercress soup. Photo / Babiche Martens.
Kumara and watercress soup
Serves 4
• 25g butter
• 1 onion, chopped
• 2 cloves garlic
• 800g purple kumara, peeled, cut into even-sized pieces
• 1 litre good quality chicken stock
• 1 bunch watercress, a few bits reserved for garnish
• 1 cup cream or milk
• Salt and pepper, to taste
To garnish
• 1 kumara, peeled and sliced thinly
• 1 tbsp oil
• Salt
1. In a large pot melt the butter. Add the onion and garlic. Saute for 4 or 5 minutes until softened but not browned. Add the kumara and stock. Cover and cook for 20 minutes until the kumara is completely soft. Add the watercress and continue to cook for 5 minutes.
