|Curried Kumara Soup|
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Peel and roughly chop the onions, garlic and kumara.
Fry the curry powder in the butter for a few minutes, add the onions and garlic and sauté until they are transparent.
Add the kumara chunks and cook until they soften on the surface, then stir in the flour and fry for a few minutes. Pour in the chicken stock, put a lid on and simmer for 10-15 minutes, until the kumara is cooked through.
Allow the soup to cool a little and then blend until smooth. Add the cooked chicken in bite-sized pieces and bring it all back up to serving temperature. Check the seasoning, adding salt and pepper to taste.
Top with chopped coriander or parsley and serve with lots of crusty bread.
If you let the onions get too brown, the colour of the finished soup will change from kumara-orange to dirty grey! Not as attractive to the eye, but it tastes good.
A swirl of sour cream just before serving would add a party/arty look!
inspired by:- “Australian Quick & Easy Chicken”. ISBN 86958 066 4
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