Immunity Supporting Soup
As delicious as it is healthy, this soup is the perfect winter warmer!
Serves: 4–5
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
1 teaspoon cumin seeds
1 carrot, peeled and chopped
400 grams pumpkin, peeled and chopped
3 cloves garlic, crushed
400 grams Beauregard kūmara, peeled and chopped
1 teaspoon each grated fresh ginger and ground coriander
½–1 teaspoon chilli flakes
5 cups chicken stock, ideally homemade
sea salt and ground pepper
2 tablespoons mānuka honey, plus extra to serve
⅓ cup coriander leaves, plus extra to serve
¼ cup cream
yoghurt, dukkah and toasted pumpkin seeds, to serve
METHOD
Heat the oil in a large soup pot and add the onion, cumin seeds and carrot. Cook over a medium heat for 10 minutes, then add the pumpkin, garlic, kūmara, ginger, spices and stock and season with salt and pepper.
Bring to the boil, then reduce to a simmer for 10 minutes. Add the honey and simmer for 25 minutes.
Add the coriander and blitz with a stick blender or in a food processor. Stir through the cream.
Serve with a swirl of yoghurt or cream, a drizzle of honey and a sprinkling of dukkah, pumpkin seeds and fresh coriander.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.