KŪMARA SOUP WITH SEAWEED GOMASIO

Recipes, food styling & photography Emma Galloway

	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

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.