Chunky Kumara Soup

30 ml cooking oil

1 white onion, diced

4 garlic cloves, crushed

1 tbpn Hungarian or Spanish paprika

1 tsp ground cumin

½ tsp ground coriander

600 g gold & orange kumara, diced

1 whole leek, sliced

1 red capsicum, seeded & diced

1 courgette, sliced

4 fresh tomatoes, diced

2 litres water

2 tsp salt

good grind black pepper


1 c fresh green herbs, chopped

Put the oil in a large saucepan over medium heat, add the onion, garlic, paprika, cumin and coriander. Cook until the spices are fragrant and onion softened. Add the kumara, cover and cook until the kumara starts to soften. Add the leek, capsicum, courgette, tomatoes, water, salt and pepper. Bring to the boil uncovered, until the soup vegetables are cooked. Push down with a ladle to crush a little of the kumara to help create a smooth consistency. Check seasoning.

Serve garnished with chopped fresh herbs


Serves 6 – 8