Creamy Kumara and Root Vegetable Soup

Creamy Kumara and Root Vegetable Soup


4 people made this

This creamy soup is a mix of kumara and other root veggies. By adding peri peri and cayenne pepper it gives this healthy soup a pleasant kick.


Serves: 3 

  • 2 carrots
  • 1 kumara
  • 1/2 turnip
  • 1 parsnip
  • 2 vegetable stock cubes
  • black pepper
  • Piri Piri
  • cayenne pepper
  • Itialian herb mix
  • 1 medium onion, finely diced
  • 3 cloves of garlic, finely diced
  • 100ml thickened cream

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Peel all vegetables. Cut the carrots in two, the kumara in three and the turnip in two. This enables all ingredients to boil at the same rate.
  2. Boil the ingredients in a large saucepan of water with a small amount of salt or oil. Once mildly soft/tender, rinse with cold water and drain.
  3. In the same large (now rinsed out sauce saucpan) boil 600ml of water with the 2 stock cubes. Add the pepper, piri piri, cayenne and herbs- be generous.
  4. Fry the finely diced onions and garlic in oil until golden brown and soft. While this is cooking, cut the cooled vegetables into cubes.
  5. Add the onions and diced vegetables to the stock and simmer for 10 minutes (time is not accurate).
  6. Blend vegetables and stock into a puree while adding the cream. If you don't like creamy soup add less, and visa versa.
  7. When serving grind black pepper on top and sprinkle some cayenne. You can add a fresh herb leaf for garnish.


Kumara is know in Australia as a sweet potato.

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Reviews (1)


Tasty soup... lots of pepper makes it yummy - 25 Nov 2013

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