Curried Kumara & Coconut Soup – Wild One Wholefoods

Here at I AM Co. one of our favourite things to do is enjoy visiting the great cafes around the country. We’re so spoilt to have such an amazing range of cafes serving some hugely delicious, healthy food from a wide variety of cultures. Some of these cafes have been generous enough to share some of our favourites with you….

Mt Maunganui is known for it’s beautiful beach, bustling health lovin’ community and a gorgeous selection of eateries.  Wild One Wholefoods is all about eating right- without limits. They offer a delicious carefully selected kitchen menu, fresh nourishing cabinet food and cakes, specialty refreshments, hot drinks and smoothies and of course incredible organic and fair trade coffee. Their aim, to have something to offer everyone, no matter what your diet, and have you enjoy your meal in a fresh and inviting place.

Curried Kumara and Coconut Soup – Vegan & gluten free

Ingredients
1x Red onion, diced
1⁄2 stalk of lemongrass, sliced
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp ground turmeric
1⁄2 fresh chilli, sliced
5-6 medium sized yellow kumara, diced Pinch of sea salt
1 litre Coconut milk
500mls Coconut cream

Directions:

Add the above ingredients to a large pot and fry with a generous glug of olive oil, stirring frequently. Once the kumara starts to soften add your coconut milk, turn down to medium-low heat and simmer until your kumara is cooked through. Then add 500mls of coconut cream. Heat together for another 5-10 minutes and set aside to cool.

Lastly blend well with a high-speed blender or whizz stick.

This soup is deliciously warming with a subtle hint of chilli for those long wintery days. It’s creamy and rich texture is filling so can easily be served without the addition of bread if desired.

At Wild One we like to team it with Zaatar roasted chickpeas on top to add a little crunch and liven up some Middle Eastern spices.

Zaatar Roasted Chickpeas:

You can use soaked or canned chickpeas for this recipe.
In this case we are using a 400gram tin of Ceres Organics chickpeas.

Drain and rinse your chickpeas and paper towel off any excess liquid. Place a single layer on an oven dish coating with a little olive oil. Bake on 200 for 20-30 minutes, stirring frequently to ensure they cook evenly.
Whilst cooking mix your spices to create your Zaatar:

Combine in a bowl:
2 tbsp smoked paprika
2 tbsp dried oregano
4 tbsp sumac
4 tbsp sesame seeds
a generous pinch of sea salt
a small pinch of cracker black pepper

Pull your chickpeas from the oven and combine with your zaatar spice. Sprinkle on top of your soup generously and enjoy.