A beautiful mix of flavours. Curried kumara and apple combined to create a delicious warm and tasty soup served with sliced apple, crème fraîche, and chives.
Serves: 8
INGREDIENTS
2 tablespoons olive oil
1 large onion, chopped
1-2 tablespoons red curry paste
3 apples, peeled, cored and roughly chopped
750 grams kumara, peeled and roughly chopped
5 cups vegetable or chicken stock
1 apple
crème fraîche or sour cream to serve
chopped chives
METHOD
Heat the oil in a large saucepan and cook onion over a medium heat until soft. Stir in the curry paste and cook for 1 minute longer. Add the apples and the kumara to the pan, season and stir over medium-high heat for 2-3 minutes. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 40 minutes or until the kumara are tender. Use a slotted spoon to crush some of the kumara against the side of the saucepan. This will give a chunky style soup. If a smooth soup is desired, allow to cool a little then ladle into a food processor and blend until smooth. Do this in 2 or 3 lots.
Return to the saucepan and bring back to the boil.
To serve: Julienne or thinly slice the apple. Divide the soup between warm soup bowls. Top with a dollop of crème fraîche, a stack of sliced apple and a sprinkling of chives.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!