Kumura and Roast Garlic Soup
From fleischtier 15 years ago
- 60 minutes to make
- Serves 46
This is one of my top 5 winter warmers. It has a lovely texture, goes great with freshly baked rolls ( check out my pumpkin & honey wholemeal rolls) and is the simplest of simple to make. Best of all it is soooo yummy.
Ingredients
- 2 bulbs of garlic shopping list
- 750gm kumura shopping list
- 1.5lt vegetable stock shopping list
How to make it
- Simmer the kumura in the vege stock
- Meanwhile, chop the tops off the garlic bulbs but don't peel them. Wrap them in foil and roast at 200 degrees C (400 degrees F) for about 20minutes.
- Once garlic has cooled, squeeze out the pulp.
- Once the kumura is soft enough, add the garlic pulp and whiz using food processor or blender until soup is a smooth texture.
- Put the soup back on the heat.
- Serve garnished with sour cream and parsley and a hot bread roll.
- *Alternatively you can leave the soup on heat and blend using a bar blender (or stabber as myself and mates call it) as long as it has a stainless steel base so no plastic in hot liquid. This speeds everything up and is far less messy.
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