Kumara & miso soup

Ingredients

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

Directions

1. 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.
2. Remove from the heat. Using a stick blender, purée until smooth. Keep warm.
3. 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.