Kumara, Roast Tomato And Spinach Soup

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  • 1 onion, peeled and chopped
  • 2 cloves garlic, sliced
  • 1 red chilli, chopped
  • 2.5cm piece ginger, grated
  • olive oil
  • 4 medium orange kumara, peeled and chopped
  • 2 litres chicken stock
  • 6 roma tomatoes, halved and pups removed
  • 2 bunches spinach, chopped
  • 1/2 cup dry roasted peanuts
  • small bunch basil


onion, garlic, ginger and chilli in a little olive oil until tender. Add
kumara and chicken stock and simmer until kumara is soft. Blister halved
tomatoes under grill, leave to cool and remove skins. When kumara is cooked
add tomatoes, peanuts and spinach and cook for a further minute. Check seasonings
and serve.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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