Kumura and Horopito Soup - Serves 4
Rhayne - Handpicked Native Horopito, Makrut Lime and Porcini Mushroom Seasonings
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Kumura and Horopito Soup - Serves 4

Dean Fountain

INGREDIENTS

4 large kumara, peeled and diced
2 tablespoons horopito spice (Rhayne - Horopito Wild Seasoning)
2 shallots, peeled and diced
2 celery sticks, diced
2 teaspoons crushed garlic
1 cup Castle Rock Café Chilli, Lime & Coriander vinegar
¼ cup white wine
2 cups of vegetable stock 
1 cup unsweetened yoghurt
½ cup fresh coriander roughly chopped
4 rashes of bacon cooked and sliced (optional)
Salt and pepper

METHOD

Place kumara on to a roasting tray and pour a little oil on them and cook in the oven at 180C until soft.

In a warm pan place a little oil. Add shallots, celery, garlic, horopito spice and cook until soft, stirring occasionally. Add vinegar and vegetable stock and bring to the boil.

Place pan ingredients and kumara into blender with yoghurt. Blend until smooth. Taste and season with salt and pepper.

 

Amended recipe from Andrew Corles



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