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.
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)
ground ginger (optional)
kimchi (i use be nourished)
toasted almonds, roughly chopped
wholegrain or sourdough, toasted
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.