This soup is an absolute winner. Despite being a doddle to make, the taste and texture are both sensational. The roast kumara add depth and creamy sweetness, which is offset by the warmth of the ginger, and the acidic zing of the two types of lime. You could serve this soup topped with some wilted greens and/or some plant-based sour cream. Serves 4-6
Ingredients
- 1kg orange kumara
- 1 onion
- 1.5 celery stalks
- 3 cloves garlic, crushed
- 1 tbsp grated ginger
- 1 ½ lime, zest and juice
- 1 kaffir lime leaf
- ½ tsp salt
- ½ tsp black pepper
- 1 litre vegetable stock
Method
1. Heat the oven to 180C. Peel the kumara, chop into approximately one-inch chunks. Put in a roasting tin, drizzle with 1-2 tablespoons of olive oil and a generous sprinkle of salt and pepper. Roast for approximately 25 minutes, or until soft and golden. Set aside.
2. Peel and slice the onions. Slice the celery. Peel and crush the garlic. Warm two tablespoon of olive oil in a pan on a moderate heat for 30 seconds, add the onions and celery and a pinch of salt. Stir well, then put a lid of the pan and let cook on a low heat for around five minutes, stirring from time to time. You want to the onions to be very soft, but still pale gold.
3. Add in the crushed garlic, the grated ginger, and the shredded kaffir lime leaf. Cook for two minutes, then add in the roasted kumara and the lime zest. Mix everything well adding salt and pepper, then pour in the vegetable stock. Bring to a simmer for five minutes, then blend the soup using a stick or upright blender, in batches if necessary.
Recipe — Aro Ha | Photography — tomlajones.com
