Since living in New Zealand I’ve grown to love Kumara, also known as sweet potato. It comes in many different colors and it’s sweet flavor is so beautiful!
My favourite dish with kumara is Roasted Vegetables & Fried Courgettes.
But now it is early summer here in New Zealand. And the first of my new season tomatoes are flowering. Time to use the last of my frozen winter stack of tomatoes!
So I thought I would try a soup this time – it turned out very delicious and I know already this dish will be cooked more often from now on. 😉
For 4 portions you’ll need:
2-3 garlic cloves
approx. 5 fresh thyme sprigs
(or 1 teaspoon dried thyme)
1 tablespoon cooking oil (I prefer coconut-oil)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chilli flakes
1 1/2 cup water
some fresh basil leaves (optional)
Wash, peel and chop the kumara into little cubes.
Peel and chop the onion into little cubes and the garlic into fine slices.
Heat the olive oil in a large pot, add the onion and cook until almost translucent.
Then add the garlic slices and cook for a couple of minutes.
Pour the water into the pot and add thyme, salt, pepper and chilli flakes.
Let boil for 5-10 minutes (until the kumara turns soft).
Add the (chopped) tomatoes.
Remove the thyme stalks.
If you only have a normal blender, but no stick blender or a food processor (like me ;)), let it cool down a little before transferring the fluid to the blender.
Blend for a short time until it becomes a creamy fluid.
Pour back into the pot and bring to boil, let simmer for one minute.
Stir in the basil leaves just before serving. Enjoy with a splash of cashew nut cream