Kumara Soup Recipes
SWEET POTATO SOUP (CURRIED KUMARA SOUP)
An easy, creamy soup with just a hint of curry flavor. This recipe uses sweet potato because it is available in the US. In New Zealand they use kumara which is related to the sweet potato. It is a purplish root vegetable that, when peeled and cooked, is a yellow green color and is an important part of the Maori (native New Zealanders') diet.
Provided by threeovens
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender.
- Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency.
- When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.
KUMARA SOUP
Here's another recipe borrowed from the hub-uk website, where it was originally posted by 'Tallyrand' (who is a chef in NZ). Kumara is the Moari name for Sweet Potato. You could serve this with the Maori Bread recipe I've posted. I've not tried this and number of servings is a 'guestimate'; recipe posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Yam/Sweet Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a thick bottomed saucepan, add the onion and celery and cook gently for about 5 minutes until transparent.
- Stir in the flour, mixing it in carefully to ensure that no lumps of flour are left; continue cooking gently for another 5 minutes, taking care that the vegetables don't brown.
- Remove from heat and add the kumara, then slowly add the stock' stirring to mix all ingredients.
- Return pan to the heat and bring soup to the boil, add the bouquet garni then simmer for 45-50 minutes, stirring occasionally.
- Take the pan off the heat, remove the bouquet garni and any foam that has formed.
- Allow to cool slightly then liquidize soup in a blender.
- Add seasoning to taste then re-heat if necessary before serving.
SWEET POTATO (KUMARA) WEDGES
This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream.
Provided by Nikki Harris
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
- In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
- Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 98 g, Fat 2.9 g, Fiber 14.2 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 250.2 mg, Sugar 19.1 g
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