Kumara Vichyssoise

2 tbsp butter
6 cups kumara, diced peeled
2 cloves garlic, crushed
1 onion, chopped
1 tbsp root ginger, minced
4 cups vegetable stock
2 cups milk
1/3 cup plain yoghurt

Preparation Instructions

In a large saucepan, melt butter over a medium heat; cook kumara, garlic, onion and ginger, stirring often, for 5 minutes. Pour in stock; bring to simmer. Cover and cook over medium heat for 20 minutes or until vegetables are very tender. Transfer soup, in batches, to blender and puree until smooth. Transfer to large bowl. Whisk in milk. Refrigerate for about 4 hours or until chilled. NOTE: Can be made and chilled for up to 12 hours in advance. Ladle into chilled bowls and garnish with a spoonful of yoghurt.