Blue kumara soup

Super served with a little sour cream or yoghurt on top.

Ingredients

2 Tbsp	Olive oil
2 large	Shallots, diced
2	Garlic cloves
700 g	Purple dawn kumara, peeled and chopped (Main)
½ tsp	Root ginger, grated
1 pinch	Chilli powder
4 cups	Beef stock, or vegetable stock, good quality
1 large	Orange, finely grated rind and juice only

Directions

1. Heat the oil in a large saucepan on medium-low. Add the shallots and sauté until tender but not brown. Add the garlic, kumara, seasonings and stock. Simmer until tender, about 20 minutes. Add the orange rind. Purée with a hand-held blender or in a food processor, until smooth. Add the orange juice and reheat gently.
2. Serve the soup in deep bowls.

More kumara recipes from Jan

• Red dawn kumara and fennel salad
• Cheesy stuffed kumara