Name: Coconut kumara soup with kale pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Coconut kumara soup; 2 tablespoon olive oil; 1 large onion, finely chopped; 3 clove garlic, finely chopped; 1 kilogram purple-skinned kumara, peeled, chopped; 1 litre good-quality chicken or vegetable stock; 1 tin coconut milk; salt and freshly ground black pepper; Kale pesto; 2 cup combined torn kale, stems removed, and parsley; 1/2 cup olive oil; 1/4 teaspoon teaspoon salt, plus extra to taste; 1 clove garlic; juice of 1 lemon; 70 gram blanched almonds

Coconut kumara soup with kale pesto

The sweet, delicate flavours of coconut and kumara combine perfectly in this creamy winter soup recipe. Top with a zesty kale pesto for a full flavour hit

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Serves 6

Prep

10M

Cook

30M

Total

40M

Ingredients

Coconut kumara soup

2 tablespoon olive oil

1 large onion, finely chopped

3 clove garlic, finely chopped

1 kilogram purple-skinned kumara, peeled, chopped

1 litre good-quality chicken or vegetable stock

1 tin coconut milk

salt and freshly ground black pepper

Kale pesto

2 cup combined torn kale, stems removed, and parsley

1/2 cup olive oil

1/4 teaspoon teaspoon salt, plus extra to taste

1 clove garlic

juice of 1 lemon

70 gram blanched almonds

Method

Coconut kumara soup

1.Heat oil in a large saucepan, then cook onion and garlic until soft. Add in chopped kumara, along with stock, adding extra water if needed to just cover kumara pieces. Simmer gently until tender – about 20 minutes.

2.Remove vegetable mixture from heat, then place in a food processor or blender. Process until smooth.

3.Add in coconut milk and reheat mixture. Taste and season as desired.

4.Serve soup in bowls topped with a dollop of kale pesto.

Kale pesto

5.– Pulse kale, parsley, olive oil, salt, garlic and lemon juice in a food processor until smooth. Add in almonds and pulse until almonds form desired consistency.

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