Sweet Potato, Carrot and Turmeric Soup

Turmeric peeled

Get
2 large red sweet potatoes / kumeras
2 large white sweet potatoes/ (Ipomoea batatas)
1 bunch of young carrots
4 parsnips
1 leek/ shallot

Turmeric fresh and unpeeled

3 Turmeric roots (fresh, each small finger sized)
5 Garlic cloves
1 Chili pepper
1 Lemongrass bottom white of the stalk
3 Kaffir lime leaves (Citrus hystrix)
Fresh coriander and flat parsley
Some black pepper seeds
Olive oil

White sweet potato

Do
Stock
Boil 1 liter of water in a pot, add black pepper, chopped lemon grass, 1 kaffir leaf
Add clean peelings and vegetable off cuts as you go. Simmer while preparing vegetables.

Soup
Clean, peel and chop leek, carrots, parsnips and turmeric. Keep the tender tips of carrots and turmeric aside. Fry leek, add turmeric in large pieces and fry, till all is golden. Add the chili pepper and the carrots/turmeric, stir. Strain some of the hot stock on to the vegetables, cover and simmer for 10 min. Cut the peeled sweet potato in large chunks, keeping a few pieces aside. Add 3 garlic and 1 kaffir leaf. Simmer in covered pot. After 40 minutes add the remaining tender vegetable bits, the remaining sweet potao pieces, and some chopped coriander/parsley.
Just before serving add the keffir lime leaf for fragrance and the last bit of coriander/ parsley.

Kumera Bunya Soup

GET
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

DO
Stock
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

Soup
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.