Recipe: Justin Thomson, The Shack, Raglan | Photography: Leah Hoskins
Serves 6-8 | Vegetarian, Gluten Free
3 tbsp butter or extra virgin olive oil
3 medium leeks, white and light green parts only, thinly sliced
3 cloves garlic
¼ cup fresh dill
4 cups Owairaka (red skinned kumara), peeled and chopped
sea salt and pepper
6 cups vegetable or chicken stock, homemade or store bought
3 cups curly kale, stalks removed, roughly chopped
1 cup curly parsley, roughly chopped
¼ cup goat’s cheese (or feta)
Wash the leeks thoroughly to remove any dirt. Add the butter or olive oil to a heavy bottomed pot and cook out the leeks until soft. Add the garlic and cook for another 3–4 minutes.
Add the kumara and stir to coat in oil. Cover with the stock and simmer gently until the kumara is soft, about 30 minutes. Allow to cool.
Blanch the kale, parsley and dill in boiling water for 1 minute, drain and retain the liquid. Refresh the kale and herbs under cold running water. Squeeze out any excess water. Add kale and herbs to cooled kumara soup and blend until smooth, adding some of retained kale liquid if soup is too thick.
Taste and season with salt and pepper.
Puy Lentils & Pumpkin Seeds
1 cup cooked Puy lentils
½ cup dry-toasted and salted pumpkin seeds
1 large bunch flat leaf parsley
¼ cup dill, roughly chopped
½ green chilli, finely chopped (optional)
1 lemon, zest and juice
1 tbsp olive oil
Combine all the ingredients in a bowl and mix well. Taste and season with a little salt and pepper.
When you are ready to serve and the soup is nice and hot, ladle into your soup bowls, top with the Puy lentil and pumpkin seed mix and crumble some goat’s cheese (or feta). Enjoy.