kumara (sweet potato), ginger & lime soup with kimchi & chopped almonds (gf, df)

this is a unique soup… i first tried something like it at the beautiful Aro-ha wellness retreat.

i was so inspired by the depth of flavour – the sweetness of the kumara, with the tanginess of the citrus, balanced by the heat of the ginger.  it blew me away and i had to replicate it.

this is a bloody good effort – it satisfied all my cravings for a repeat.

a very easy recipe – throw it together, itll taste like you were in the kitchen for hours.

serves 4

 

for the soup

2 medium red onions, finely choped

6 cloves garlic, finely chopped

4 inches ginger, finely grated

3 medium golden kumara (sweet potato), peeled and chopped into even size pieces

3 limes, juice

2 1/2 cups vege stock (i use simon gaults)

salt/pepper

ground ginger (optional)

 

to serve

kimchi (i use be nourished)

toasted almonds, roughly chopped

wholegrain or sourdough, toasted

 

method

heat a pot to medium heat, add coconut or extra virgin olive oil, garlic, onions and ginger.  season.

once the onions are translucent, add the kumara, vege stock, lime.  season with salt & pepper.

bring to a simmer and cover.  cook until the kumara are soft, between 15-20 mins.

using a stick blender, or a kitchen blender, puree the soup.

taste the soup, season further if needed.

if you would prefer a strong ginger flavour, add some ground ginger, continuing to taste the soup until you are happy.

 

warm some kimchi – approx 2-3 tblsp per bowl.  serve the soup, top with the warmed kimchi and roughly chopped almonds.

serve alongside toasted gluten free bread, wholegrain, or sour dough.