Oh. My. Gosh. If I’ve made this Spicy Kumara and Corn Soup once I’ve made it twenty times. There something hearty and comforting and divine about the taste and texture.
I took this recipe and a few others to Perth when I stayed with a work-a-holic friend some years ago. She’d go to work each day, I’d play tourist, a
nd get home in time to cook dinner for us. I felt I had to earn my keep somehow, and I enjoyed being in someone else’s kitchen. This was her absolute favourite of all the meals I cooked over my two week stay. The following year, on another quick visit, I made a huge batch so she could freeze individual serves and take them with her to work for lunch. I’ve never made the cornbread muffins.
Ingredients
- 50g butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 carrot diced
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper (use ¼ teaspoon)
- 1 cup yellow split peas
- 5 cups of vegetable stock
- 1 kumara (sweet potato) peeled and cubed
- kernels of two large corn cobs
Method
Melt the butter in a large pot and add onion and garlic. Fry until softened. Add the spices and stir until fragrant. Add carrot, stock and split peas. Simmer for about 30 minutes and add kumara. Simmer for a further 10 minutes, then add corn kernels. Cook for another 10 minutes. Scoop out about 2 cups of the soup and puree the rest. Then return the 2 cups.
For those interested in the source of this magnificent recipe, I came across it in “Delicious” magazine back in August 2010: spicy-kumara-corn-soup-cornbread-muffins