Kumara & Caramelised Onion Soup

Delicious enough to be served up in a cafe near you, Kumara & Caramelised Onion Soup (with a hint of ginger) will have you coming back for seconds.

In this case, it IS seconds, though not as you know it.

With my ‘waste not, want not’ goggles, I find it a satisfying personal challenge to not only reuse leftovers but to upcycle them, making them even better than they were the day before.

Winter is perfect time for homemade soup and with seasonal vegetables at the ready, there are plenty of options. Kumara, potato, parsnip, broccoli and leeks are all wonderful soup ingredients, but it’s the left over mash that’s made me smile. You too have probably looked at a stash of mashed potato covered in plastic wrap with some degree of sadness. With all good intentions, cold smashed spud just doesn’t taste the same the next day for lunch.

Unless you get a little creative that is.

On more than one occasion over the past month I’ve salvaged left over mashed potato, mashed kumara, or a combination of the two, that had been looking at me tauntingly from the fridge.  My go-to recipe, especially on these chilly winter days, is to make a soup.  It’s so simple, you’ll be kicking yourself not to have made it earlier.

The Body:  Again, as I’ve said before ‘know the rules them break them’ when it comes to recipes. Soup (unless you are specifically after a thin broth) requires body. Mash – whether it be potato, kumara, carrot or parsnip, or a combination of the lot, make a perfect base. Not only that, the odds are that you’ve already added butter, seasoned with salt and pepper, and added a dash of milk or cream. This combination is a perfect leftover soup base.

There are three different types of kumara widely available: red, gold and orange – all three being a good source of fibre and rich source of antioxidants. Red and gold kumara also contain niacin (one of the B vitamins) which helps your nervous system to function properly. Kumara adds a creamy, silky texture to the soup.

Potato is one of NZ’s most popular vegetable, also packed with vitamins, minerals and dietary fibre but surprisingly are also a good source of vitamin C (important for your immune system and helps your body absorb iron from food). A great way to get your 5+ a Day!

The carrier: Soup needs to be fluid of course (it’s neither a stew nor a broth) so while water will suffice, vegetable stock, coconut milk, milk or cream works wonders. If just water, be sure to season well as typically potato isn’t too flavoursome. If it’s lacking you may want to add in some dried soup mix (eg: onion soup works well).

The special feature: For me, this je ne sais quoi is caramelised onion and a dollop of minced ginger. It works so well with kumara and has been an absolutely winner on the nights I’ve made it! Otherwise, you may choose to stir through crumbled feta with minced garlic, or tinned lentils with a dash of green curry paste. The combinations can be as unique as you are. You don’t need a special ingredient, but you’ll be glad you did.

The garnish: Again, the icing on the cake, or the garnish on the soup — fresh herbs with freshly ground black pepper works a treat. I’ve used garlic chives before and croutons. Perfect.

Kumara & Caramelised Onion Soup

Serves: 2

Prep time: 5 minutes
Cook time: 30 minutes

Ingredients

• 2 cups kumara mash leftovers
• 2 cups water (or vegetable stock)
• 1 cup caramelised onion
• 1 tsp minced ginger
• salt & pepper, to taste
• fresh herbs, to garnish

Method

1. Put mash and water (or stock, milk or whatever ‘carrier’ you choose) into a medium sized saucepan. Stir until well mixed over a low-medium heat and simmer for approx 20 minutes.
2. Stir through caramelised onion and ginger. Season to taste. Simmer for a further 5-10 minutes.
3. Ladle into soup bowls, garnish with herbs and a final twist of cracked black pepper.
4. Serve with freshly toasted bread.

Enjoy!