Ingredients

FOR THE KŪMARA SOUP
2 tablespoons butter
½ onion, finely diced
2 cloves garlic, crushed
1kg orange (Beauregard) kūmara, peeled and cubed
4 cups approx (1 litre) vegetable stock
½ teaspoon fine sea salt
1 tablespoon white (shiro) miso paste, or to taste
FOR THE SEAWEED GOMASIO
6 tablespoons lightly toasted sesame seeds
1 tablespoon seaweed flakes (I used dulse, but karengo would be great too)
1 tablespoon sea salt flakes
This very simple kūmara soup gets a little salty sesame lift from seaweed-spiked gomasio. I used dulse flakes but you could also use karengo seasoning/fronds or even kelp granules if that’s what you have at hand. To make this vegan, use olive oil in place of butter.

Instructions

1.FOR THE KŪMARA SOUP
2.Heat the butter in a large saucepan over a medium-high heat, add onion and garlic and cook, stirring often, for 1-2 minutes or until tender.
3.Add the cubed kūmara, and pour over just enough stock to barely cover, then add salt.
4.Bring to the boil, partially covered with a lid, then reduce to a simmer and cook for 15-20 minutes or until tender.
5.Remove from the heat and allow to cool for 5 minutes before blending with a stick blender until smooth, adding a touch more stock or boiling water to thin to the desired consistency.
6.Season with miso paste and a little extra salt, keeping in mind the seaweed gomasio is salty.
7.Serve sprinkled with gomasio.
8.FOR THE SEAWEED GOMASIO
9.To make the seaweed gomasio, combine the ingredients in a small food processor and pulse a few times to roughly grind.
10.You don’t want to blend it too much.
11.Any excess can be stored in an airtight container for 2-3 weeks.

Recipes, food styling & photography Emma Galloway

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