Fish and Golden Kumara Soup

1/2 onion
175g kumara
175g boneless white fish fillet, skinned
50g carrot
1 tsp fresh oregano, chopped or 1/2 tsp dried oregano
1/2 tsp ground cinnamon
6 1/4 cups fish stock (alternatively use chicken or vegetable stock)
75ml cream
fresh chopped parsley or tarragon to garnish

Preparation Instructions

Peel and dice the onion, kumara and carrot. Combine the onion, kumara, carrot, fish, oregano, cinnamon and half the stock in a saucepan.

Cooking Instructions

Bring to the boil, then reduce heat and simmer for 20 minutes or until the kumara is cooked. Cool then pour into a blender and process until smooth. Return soup to saucepan adding remaining stock and gently bring back to the boil. Reduce heat to low and add the cream, then gently heat through without boiling, stirring occasionally.

Serving Instructions

Garnish with parsley or tarragon and serve in bowls with warm fresh country style bread.