Kumara and watercress soup

This soup can be prepared ahead of time and is good to freeze.

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Kumara and watercress soup
  • 2 tablespoon olive oil
  • 2 clove garlic
  • 2 stalks celery, finely sliced
  • 1 onion, finely chopped
  • 4 medium (800g) orange kumara
  • 1 1/4 litre (5 cups) chicken stock
  • salt and pepper
  • 1 tub (100g) watercress, with leaves removed from stems
  • 1/2 cup sour cream


  • 1
    Place oil in a large saucepan and gently cook garlic, celery and onion until tender.
  • 2
    Peel and roughly chop the kumara, then add to the pan along with chicken stock, and season with salt.
  • 3
    Bring to the boil, then simmer until kumara is tender. Add most of the watercress, setting aside a few leaves to garnish. Cook for a further 5 minutes.
  • 4
    Blend soup in batches in a blender or food processor, then return to pan. Check flavours and season as needed. If too thick, dilute with more stock.
  • 5
    Serve soup in bowls, each with a dollop of sour cream and a few leaves of watercress.

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