leek and kumara soup


1 onion, finely chopped

3 cloves garlic, crushed

½ tsp finely crushed fresh ginger (opt)

2 teaspoons ground cumin

1 tablespoon olive oil

2 or 3 large leeks, top part removed, and softer part sliced in rounds

4 cups chicken or beef stock

4 medium to large sized kumara, peeled and chopped

1 can (400ml) light coconut milk

Sea salt and freshly ground black pepper to taste

Fresh coriander/chives/parsley, finely chopped




Sauté the onions with the olive oil in a large saucepan over a medium heat for few minutes. Stir frequently to prevent the onions from burning. You want them translucent not coloured. Add the garlic/ginger and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften. Sprinkle in the cumin and combine well then add the stock and the kumara. Bring to a boil, then allow to simmer for approximately 10-15 minutes, or until the kumara are soft.

Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste. Puree the soup in a blender and serve with the  fresh herbs of your choice.



A little lemon juice squeezed onto the soup just prior to serving is delicious.

If you don’t like kumara – make the same soup and use the root vegetable of your choice.

If you like extra heat – add fresh chili.

If you do not want to use the whole can of lite coconut milk you can reduce and freeze any leftover coconut milk in ice block containers for another time.

The addition of the fresh herbs is not essential but makes for an extra zing of freshness.