Roasted kumara and garlic soup

Serves: 4
Time to make: 1 hr

Total cost: $ 10.40 / $ 2.60 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

1kg orange kumara, peeled, cut in chunks
1 onion, finely chopped
2 bulbs garlic, trimmed
oil spray
1 tablespoon curry powder
4 cups hot salt-reduced vegetable stock made with 4 cups water and 3 teaspoons salt-reduced stock powder
1 cup reduced-fat coconut cream
2 tablespoons fresh coriandercilantroX or flat-leaf parsley

Nutrition Info

Kilojoules 1590kJ
Calories 380cal
Protein 5g
Total fat 9g
Saturated fat 6g
Carbohydrates 70g
Sugars 13g
Dietary fibre 9g
Sodium 510mg
Calcium 70mg
Iron 3mg

Instructions

1 Preheat oven to 200°C. Place kumara, onion and garlic in a large roasting pan. Spray with oil, re-spraying halfway through cooking. Cook for 30 minutes or until tender.

2 Tip kumara and onion into a large non-stick saucepan. Squeeze garlic from 1 roasted garlic bulb and add flesh to pan. Stir in curry powder.

3 Add hot stock to pan with coconut cream. Use a blender to purée soup until smooth.

4 Return to pan, heat through and season with freshly ground black pepper. Scatter over coriander and add the remaining roasted garlic.

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