Villiers (dianavilliers) wrote,

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kumara-peanut soup

Bumped into Janna at the vege market today while buying ingredients for kumara-peanut soup.  Since I've gone to the bother of typing the recipe out for her, I might as well add content to teh interweb in general. For overseas types, these are kumara. I use the red ones.

So this is supposed to end up with an asian satay-ish sort of flavour.
two largish kumara, cut into smallish pieces
3 - 5 cardamom pods
1/2 tbsp whole cumin seeds
a chilli (or two) depending on how hot you like things, of whatever variety takes your fancy. Deseeded if you don't like it too hot.
teaspoon or so of tumeric
garlic - as much as you can be bothered peeling
 two largish onions
1 litre chicken or vege stock
couple of tbsp of crunchy peanut butter
fresh coriander if you like it
some standard cooking oil. or butter. 
Heat oil in large pot. Fry up the onion, garlic, cardamom, cumin, chilli and tumeric until the onion is clear and the spices smell yummy. Stir the kumara chunks in and coat them in the oil and spices. Cover the kumara in stock and simmer until it's really well cooked. Take the cardamom pods out and whizz the kumara et. al. up with a blender. If you don't have a blender you can mash it up and push it through a sieve, which works well but takes a while and is really messy. Add extra stock until the soup gets to whatever consistancy you like, heat it up again and stir in the peanut butter. Garnish with chopped coriander.
This freezes well and will make your workmates jealous if you take it for lunch. 
Tags: recipe
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