Herby kumara soup with peanuts

Herby kumara soup with peanuts

Tags

Soup
kumara

Cook

Ingredients

  • 2 tsp cumin seeds
  • 1 onion, finely chopped
  • 5 garlic cloves, grated
  • 2 kumara, peeled and cubed
  • 1 tsp five-spice
  • 1 cup bulgur
  • 2 cups vegetable stock
  • ¼ cup finely chopped parsley
  • ⅓ cup finely chopped coriander
  • ⅓ cup finely chopped chives
  • 1 tsp Aleppo pepper flakes
  • 1 tsp sugar
  • ⅓ cup roasted peanuts, roughly chopped
  • ½ tsp sesame oil
  • 1 lemon, halved

Steps

  1. Heat olive oil in the wok, add cumin seeds and cook until toasted and fragrant.
  2. Reduce the heat, add onions, two-thirds of the garlic, salt and pepper. Cook until onions is translucent.
  3. Add the kumara and cook for 4 minutes, stirring occasionally until lightly caramelised. Add the five spice and cook for a minute.
  4. Add the bulgur, stock and 4 ¼ cups water. Bring to the boil, then cook for 15 minutes, undisturbed, until the bulgur is cooked through.
  5. Stir in the parsley, cilantro and chives, and cook for 1 minute more, then remove the pan from the heat.
  6. Set the pepper flakes, sugar and the remaining garlic in a small heatproof bowl.
  7. Place the peanuts and the remaining olive oil in a small pan over medium-high heat. Cook until peanuts just start to turn golden brown.
  8. Pour the peanuts and oil over the chilli-garlic mixture. Stir to combine, then, once slightly cooled, add the sesame oil.
  9. Season the soup with lemon juice then ladle into bowls. Spoon over the peanut topping.