Kūmara Soup (Kūmara soup)
Overview
Kūmara soup is a smooth, naturally sweet soup made from New Zealand's sweet potato. The kūmara is simmered with onion, garlic and often ginger or mild curry spices in stock, then blended until silky. Many cooks add coconut milk, which keeps it vegan and gives a rich, creamy finish, while others use cream. It is finished with coriander or toasted seeds. Bright orange or purple-tinged depending on the variety, it is a popular home and café soup in winter. It is easy to make and freezes well.
History
Kūmara was brought to New Zealand by the Polynesian ancestors of the Māori and was an important crop that required careful cultivation and storage in the cooler climate. Today it is one of the country's favourite vegetables, roasted, mashed or blended into soup, and kūmara soup has become a modern New Zealand classic. It has become a favourite in New Zealand cafés.
Main ingredients
Kūmara (sweet potato), onion, garlic, ginger, coconut milk, stock. The soup is built on kūmara purée and is usually served hot. Diet: vegan; usually gluten-free.
Recipe outline serves 4 · ~45 min
Ingredients
- 1 kg kūmara, peeled and cubed
- 1 onion, 2 garlic cloves
- 2 cm ginger, grated
- 1 l vegetable stock
- 200 ml coconut milk
- coriander
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften onion, garlic and ginger in oil.
- Add kūmara and stock and simmer for 20 minutes.
- Blend with the coconut milk until smooth.
- Season and serve with coriander.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.