Name: Kumara and coriander soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 2 leeks, well washed, chopped; 2 clove garlic, crushed; 1 kilogram kumara, peeled, chopped; 4 cup (1l) campbell’s real salt-reduced vegetable stock; 1 cup (250ml) evaporated milk; 1/3 cup finely chopped coriander leaves, plus extra leaves to serve; crusty bread, to serve

Ingredients

1 tablespoon peanut oil

2 leeks, well washed, chopped

2 clove garlic, crushed

1 kilogram kumara, peeled, chopped

4 cup (1l) campbell’s real salt-reduced vegetable stock

1 cup (250ml) evaporated milk

1/3 cup finely chopped coriander leaves, plus extra leaves to serve

crusty bread, to serve

Method

1.Heat oil in a large saucepan on medium heat. Add garlic and leek to pan. Cook 2-3 minutes, until leek softens. Add kumara and stock; bring to boil on high heat. Reduce heat to low; cover. Simmer 12-15 minutes, until kumara is tender.

2.Use a food processor or stick blender, blend soup until smooth. Return to pan on medium heat. Stir in evaporated milk and coriander. Cook 1-2 minutes, until heated through.

3.Top with extra coriander leaves. Season to taste. Serve with crusty bread.

Women's Weekly Food