We have been harvesting the start of our Kumara. And as you can see they are huge!
Note: when growing Kumara they love a hardpan.
By this I mean, when you plant kumara they are best grown in approximately 20 cm below the surface but they need to hit something hard! This will force them to grow outwards and across otherwise they just continue to go down, creating a long skinny tentacle type shape instead of a lovely plum tuber. So a tip is to dig down and lay some bricks or wooden lengths, or even kitchen tiles so that the kumara hit them and starts growing outwards.
This soup is by far one of my favourite recipes!
- 2 kg peeled & chopped kumara
- 4 white onions, peeled and diced
- 4 cloves garlic, peeled chopped
- 4 granny smith apples, peeled and chopped
- 200 gm unsalted butter
- 2 tbsp curry powder
- 1 tsp ground ginger
- 500ml coconut cream
- 1 ltr vegetable stock
- 4 tbsp honey
- 250 ml cream
- 1/2 tsp salt
Melt 50gm of the butter slowly and then saute the kumara, onions, garlic and apples.
Toss in the curry powder and ginger powder.
Sauté for a further minute before pouring in the coconut cream, honey and stock.
Simmer for 30 minutes or until the kumara is cooked through.
Using a hand blender, blitz the kumara until smooth before slowly adding in the remaining 150gm cubed butter and finally fresh cream.
Season with more salt than you think and serve.