Name: Cream of kumara soup with rosemary sourdough
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 (800g) medium kumara, chopped coarsely; 1 (150g) medium brown onion, chopped coarsely; 2 clove garlic, quartered; 2 teaspoon fresh rosemary, coarsely chopped; 1 teaspoon lemon rind, finely grated; 2 cup (500ml) vegetable stock; 2 cup (500ml) water; 1 tablespoon lemon juice; 125 millilitre (1/2 cup) cream; 1 sourdough loaf; 2 tablespoon olive oil; 2 teaspoon fresh rosemary, finely chopped

Cream of kumara soup with rosemary sourdough

Hearty and warming, this delicious cream of kumara soup makes the ultimate Winter comfort food. Especially when served with this tasty rosemary sourdough.

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Serves 6

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

1 tablespoon olive oil

2 (800g) medium kumara, chopped coarsely

1 (150g) medium brown onion, chopped coarsely

2 clove garlic, quartered

2 teaspoon fresh rosemary, coarsely chopped

1 teaspoon lemon rind, finely grated

2 cup (500ml) vegetable stock

2 cup (500ml) water

1 tablespoon lemon juice

125 millilitre (1/2 cup) cream

1 sourdough loaf

2 tablespoon olive oil

2 teaspoon fresh rosemary, finely chopped

Method

1.Heat oil in large frying pan, cook kumara, onion and garlic, stirring, 10 minutes. Add rosemary, rind, stock and the water, bring to the boil. Reduce heat, simmer, covered, about 15 minutes or until kumara is soft. Stand soup 10 minutes.

2.Meanwhile, make rosemary sourdough. Preheat oven to 180°C (160°C fan-forced). Cut sourdough bread into 3cm slices. Combine olive oil and fresh rosemary in large bowl, add bread, turn to coat in mixture. Place bread on oven tray, toast bread, both sides, about 15 minutes.

3.Blend or process soup, in batches, until smooth. Return soup to cleaned pan, add juice, stir over medium heat until hot.

4.Serve bowls of soup drizzled with cream, accompanied with rosemary sourdough

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