Kumara Soup

On Wednesday night we had kumara (sweet potato) soup.  This soup can be made in about an hour and is great on an Autumn day.  It is also a vegan soup so is always a great option when you have vegetarians or vegans coming to dinner.

Kumara Soup
(makes 4-6 servings)
3 Large Kumara (Sweet Potatoes)
1 Tbsp Olive Oil
1 Onion, diced
2 Celery Sticks, diced
2 Carrots, diced
Herb Bouquet (Basil, Oregano, Sage)
6 Cups Water
Salt/Pepper

 Peel and chop Kumara. Place in medium pot and cover with water. Bring to a boil and simmer for 25 minutes or until Kumara is tender. Drain and set aside.  In a large dutch oven, heat 1 tbsp of Olive Oil. Add onion, celery and carrots and cook until tender.  Add 6 cups of water and herb bouquet.  Simmer for 30 minutes. Remove herb bouquet. Add salt and pepper to taste. Add Kumara to dutch oven and simmer for 20 minutes.  Use an immersion blender and blend until smooth.  Continue to simmer for an additional 20 minutes, adding salt and pepper to taste.  Serve hot with a drizzle of olive oil and a spring of basil.