Kūmara and white bean soup
This seasonal soup serves 6, is quick and easy to make, and very nourishing fare on a cold winter’s day. All the ingredients are easily sourced from an organic shop near you. Words and picture by Christine Dann.
We hope you enjoy this free article from OrganicNZ. Join us to access more, exclusive member-only content
Ingredients
- 1 onion, finely sliced
- 1–2 cloves garlic, finely chopped
- small piece fresh ginger, very finely chopped
- 1 Tbsp oil
- 4–5 medium sized kumara, peeled and cut into small cubes
- 1 tsp mild curry powder
- 1 tsp powdered vegetable stock, dissolved in 1 litre hot water
- 1 400 g can white beans, drained (cannellini or butter beans)
- salt and pepper, to taste
- to garnish – plain yoghurt or coconut cream, paprika, fresh coriander or parsley
Method
- Sauté the onion, garlic and ginger gently in the oil, until the onion is soft but not coloured.
- Add the curry powder and cook gently, stirring, for one minute.
- Roll the cubed kūmara in the onion mix. Add the stock, and season to taste.
- Simmer until the kūmara is soft – around 15 minutes. Add the beans, and heat gently.
- Mash the soup with a potato masher to crush the kūmara and beans (or purée with a stick blender); thin with water if necessary; adjust the seasonings to taste.
- Garnish the bowls of soup with a swirl of yoghurt or coconut cream, a sprinkle of paprika, and/or chopped coriander or parsley leaves.
Christine Dann has been gardening organically for 50+ years, and is the author of four books on gardening and/or food, and numerous articles on aspects of gardening.
