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Tuesday, August 3, 2010

spicy kumara & corn soup recipe

I snagged this recipe from the recent issue of 'delicious' magazine.  Made a few changes and found it pretty darn good!

50g butter
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot diced
1 tsp ground tumeric & cayenne pepper
1 cup yellow split peas
5 cups of vegetable stock
1 kumara (sweet potato) peeled and cubed
kernels of two large corn cobs
1/2 cup cream (the original recipe called for coconut milk, I did not have any)
parsley to garnish

Melt the butter in a large pot and add onion and then garlic.  Then add the spices and carrot.  Next add veg stock and split peas.  Boil peas for about 30 minutes and then add the kumara, allow to boil for another 10 minutes and then add the corn kernels (sweet corn is best).  Cook for another 10 minutes or so, you might want to check the peas and see if they are cooked enough.  Once you think they are all soft scoop out about 2 cups of the soup.  Use a electric mixing stick or a food processor to blend the remaining part of the soup along with the cream.  Then pour the 2 cups back in, this gives it a bit of texture, otherwise you can just blend it all.  Use parsley to garnish if you like.  Enjoy.


Mandy McNeill said...

this looks delicious Leila! I'll definitely cook this one! Love Mandy

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