Ask a chef: Ballarat Trading Company's kumara and chorizo soup

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Photo by Christina McDonald.
Photo by Christina McDonald.
Ballarat Trading Company's kumara and chorizo soup
Makes six portions and freezes well


1 large white onion
1 leek
4 cloves garlic
1 red chilli
5 chorizo sausages
1 Tbsp smoked paprika
2 litres chicken stock
1 tin (225g) coconut cream
1kg kumara
1 lime
salt and pepper
small bunch of coriander


Finely chop onion, garlic, leek and chilli and sweat in a little oil until onion is soft.

Chop chorizo and add with the smoked paprika. Cook for a further 5 minutes.

Add chicken stock and coconut cream and bring to a simmer.

Peel and dice the kumara, add to the pot and simmer until the kumara is tender.

Blend, preferably with a handstick blender, until smooth.

Add salt, pepper, zest and juice of the lime, and the chopped coriander to taste.

Serve in warmed bowls with some crusty bread.

Requested by Vaughan Pearce.

This recipe comes from The Ballarat Trading Company in Queenstown.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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