Leek, lemon and kumara soup

This simple soup is soothing, but not boring. It’s a hit with all ages (even the vegetable-averse).

It freezes well. To give it an extra special kick, try drizzling it with Lot 8 Harissa Olive Oil.

Ingredients

2 Tbsp	Extra virgin olive oil, plus extra for drizzling
2	Leeks, halved lengthwise, washed and cut into 1cm pieces (Main)
2	Lemons, finely grated zest, (reserve the flesh for juice) (Main)
1 kg	Orange kumara, (about 2-3), peeled and cut into chunks (Main)
3 cups	Vegetable stock

Directions

1. Set a large pot over medium heat. Add the olive oil, followed by the leeks and a generous pinch of salt. Cover and cook, stirring occasionally, for 10 minutes.
2. Add the lemon zest and kūmara, followed by the stock. Cover and simmer gently for 35 minutes, until the kūmara is very soft.
3. Remove from the heat. Using a stick blender or food processor, whiz the soup to a smooth puree (you may have to do this in batches). To make it extra velvety, push this puree through a fine sieve into a clean pot.
4. Taste for seasoning - add more salt, some cracked black pepper and perhaps a squeeze of lemon juice - before reheating to simmering point.
5. Ladle into bowls and drizzle with extra virgin olive oil.

See more of Lucy's kumara recipes:

• Kumara, lime and pistachio cheesecake
• Kumara chips with spicy feta dip