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Kumara and Quinoa Soup

Great cold winter soup
Prep Time10 minutes
Cook Time50 minutes
Course: Soup
Cuisine: Kiwi
Servings: 6 people

Equipment

  • Large Saucepan, stick blender

Ingredients

Main Ingredients

  • 1.5 kg Kumara (Sweet Potato) peeled and chopped into chunks
  • 2 medium Onions - Red chopped
  • 375 grams Quinoa
  • 2 long Red Chillies deseeded and chopped
  • 2 cloves Garlic chopped
  • 15 ml Cold Pressed Olive Oil Extra Virgin
  • 15 grams Ground Cumin
  • 1 Lemon zested and juiced
  • 2 Lt Vegetable Stock
  • 500 ml Water
  • Salt and Pepper to taste

Garnish

  • 30 ml Cold Pressed Olive Oil Extra Virgin
  • 1 clove Garlic finely grated
  • 10 grams Ground Cumin
  • 175 grams Fresh Coriander finely chopped
  • lemon Juice

Instructions

  • Heat oil in a large saucepan and saute the onion until soft.
  • Stir in the cumin, garlic, chilli and lemon zest and cook until fragrant.
  • Add the kumara and vegetable stock and season to taste. Bring to the boil, reduce the heat, cover and simmer for 20 - 30 minutes until kumara is tender.
  • Puree the soup and bring back to the boil, add the quinoa and extra water, reduce the heat, cover and simmer for 15 - 20 minutes until quinoa is cooked.
  • To make the garnish, heat the oil in a small frypan and saute the garlic until it starts to change colour. Add cumin and cook until it starts to bubble. Stir in the coriander and cook for a few seconds until it starts to wilt.
  • Stir the garnish and season to taste.
  • To serve, pour the garnish on top of each bowl of soup together with a good squeeze of lemon juice.