Kumara and avocado are a regular pair here at Green Dinner Table. Avocado and lime really lighten up the heavy, sweet kumara.
*If you’re on the 5-night plan coriander is a shared ingredient, use half for this dish.
Cook time: 35 minutes
couple, family
Kumara and avocado are a regular pair here at Green Dinner Table. Avocado and lime really lighten up the heavy, sweet kumara.
*If you’re on the 5-night plan coriander is a shared ingredient, use half for this dish.
Dice the onion.
Remove the top from the carrot, peel and dice.
Peel and mince the ginger and garlic.
In a medium to large pot on medium-high heat, cook the onion and carrot in a good splash of olive oil for 2 minutes.
Add the ginger, garlic and a pinch of salt. Cook for another minute.
Add the tomatoes, water and soup spice, bring to a simmer.
Peel the kumara and roughly chop into 3 cm cubes. Add to the soup.
Open and strain the black beans and add to the soup.
Cook the soup on a gentle simmer for 15 minutes, until the kumara is fully cooked.
To make the avocado salsa, cut the avocado in half and remove the stone. Dice and place in a bowl.
Remove the coriander leaves from the stalk. Finely chop the stalk and add to the soup, mix the leaves into the salsa along with the lime juice, a splash of olive oil and a pinch of salt.
Puree the soup in batches in a blender until very smooth, add a in water if needed. Return to the pot, taste, then add more salt if needed.
Serve soup topped with avocado salsa and drizzled with cinnamon yoghurt.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.