SOUPS
SPICY KUMERA SOUP
Serves 6 to 8
Ingredients
1½ Tablespoons oil
2 large onions, chopped ¾ Tablespoon Cajun spice
¼teaspoon ground fennel seeds ¾ teaspoon ground cumin
4½ cups/1¼ litres vegetable or chicken stock
1.4kg kumera (sweet potato), peeled and cut into small chunks
Salt and pepper
¾cup sour cream or natural yogurt Fresh tortillas
Method
Searing on the Stovetop with
EasySear™ pan.
1.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil and heat a further 1 minute.
2.Add onions and sauté until onion has softened slightly, about 3 to 4 minutes, stirring occasionally
3.Add Cajun spice, ground fennel seeds and ground cumin, sauté for 2 to 3 minutes or until spices are fragrant.
Slow Cooking
4.Place EasySear™ pan back into slow cooker base.
5.Add stock and sweet potato, mix well.
6.Cover with lid, turn Temperature Control Dial to ‘HIGH’ setting. Cook for 2 to 3 hours or until sweet potato is very soft.
7.Turn dial to ‘Off’ and turn slow cooker off at power outlet, remove power plug from power outlet.
8.Using a non scratch potato masher gently mash sweet potato until well broken up. Season soup with salt and pepper.
9.Serve soup with a spoonful of sour cream or natural yogurt and fresh warmed tortillas.
Setting Variation: Use the Low setting and cook for 6 to 7 hours or the Auto setting for 4 to 5 hours.
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