KUMARA AND GINGER SOUP WITH MELBA HEARTS

As I have mentioned previously, I was so excited to find kumara here in the United States. I discovered them at Ozark Natural Foods, under the alias Japanese sweet potatoes. They made a silky, rich and yummy soup, that was quick and healthy - and paired perfectly with the cheesy toasts.

KUMARA AND GINGER SOUP WITH MELBA HEARTS

2 to 3 kumara, peeled and chopped
1 onion, peeled and chopped
2 cloves of garlic, crushed
1 teaspoon grated fresh ginger
olive oil
1 teaspoon curry powder
400 ml can of light coconut milk

Boil kumara until tender. Drain.
Meanwhile, saute onion, garlic and ginger in a little olive oil until tender. Add curry powder and continue cooking until onions are translucent, add kumara. Transfer to a food processor or use an immersion blender and process until smooth. Mix in coconut milk, return to pot and heat through. Serve with melba hearts and a sprinkle of parsley if desired.
MELBA HEARTS
Cut heart shapes from slices of bread. Mix together 1/4 cup freshly grated parmesan, 3/4 teaspoon freshly ground black pepper, 2 cloves of crushed garlic and 1 tablespoon of chopped parsley with enough olive oil to make a spreading consistency. Spread quite thickly on hearts, bake at 350F until golden, about 12 minutes.
Enjoy!

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz