Friday, March 2, 2012

Kumera Bunya Soup

2 large orange kumeras/ sweet potatoes (Ipomoea batatas)
5 carrots
5 ripe tomatoes
30 bunya nuts (or waxy potatoes)
3-4 small zucchinis/ courgettes
500 g peas
black pepper seeds & 1 bay leaf
pinches of garden herbs
olive oil
some cooked durum wheat semolina pasta (optional)
all organic and filtered water

Boil 1 liter of water in a pot, add black pepper, bay and garden herbs
Add clean peelings and vegetable off cuts as you go

Pour boiling water over the tomatoes and peel them after 6 min.
Chop peeled carrots, cut into chunks
Fry carrots in hot olive oil for a while, then add chopped tomatoes. Fry, stir, then cover and let it simmer gently for 15 min. Should you run out of liquid, pour some of the hot stock through a sieve into the mixture and cover.
Peel kumera and chop into large chunks, add them with bunya nuts to soup. Close the lid and let it simmer for 40 min. Add peas and small zucchini cubes and cook till they are done your liking.
Shell pasta was added here on day two, but it detracted from the flavours.

Another bunya soup variation is lima beans, stock, garlic, pepper and rosemary. Clip the pointy tips off the bunya nuts.

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