Name: Cream of kumara soup with tomato pesto toasts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tsp olive oil; 1 medium brown onion coarsely chopped; 600 g orange sweet potato (kumara); 200 g baby potato; 2 individual chicken stock cube; 1 tbs fresh rosemary sprig; 0.333 cup(s) buttermilk (80ml); 120 g Sourdough, rye toasted (4x30g slices); 1 tbs sun dried tomato pesto; 0.333 cup(s) 99% fat-free plain yoghurt

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Ingredients

olive oil

2 tsp

brown onion

1 medium, coarsely chopped

orange sweet potato (kumara)

600 g

baby potato

200 g

chicken stock cube

2 individual

fresh rosemary

1 tbs, sprig

buttermilk

⅓ cup(s), (80ml)

Sourdough, rye

120 g, toasted (4x30g slices)

sun dried tomato pesto

1 tbs

99% fat-free plain yoghurt

⅓ cup(s)

Instructions

Fill and boil the kettle.
Heat oil in a large saucepan over medium-high heat. Cook onion, stirring occasionally, for 2–3 minutes or until onion has softened.
Meanwhile, coarsely grate potatoes using a food processor fitted with a grater blade.
Add grated potato, stock cubes, rosemary and 3 cups (750ml) boiling water to pan and bring to the boil. Boil, covered, for 6–8 minutes or until potato has softened. Remove from heat. Discard rosemary sprig. Stir in buttermilk. Using a stick blender, blend soup until smooth. Season with salt and pepper.
Spread toast with pesto. Top soup with yoghurt and sprinkle with pepper to serve.

Notes

TIPS: Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. Or freeze for up to 1 month. You can use vegetable stock instead of chicken stock to make this a vegetarian meal.

Cream of kumara soup with tomato pesto toasts

Ingredients

Instructions

Notes

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