Kumara, coriander and lemongrass soup

Instructions

1 Heat the oil in a large saucepan, add the onion and garlic and cook until soft. Mix in the spices and lemongrass then add the prepared kumara and potato. Cover with the stock and simmer vigorously, uncovered, until the vegetables are very tender.

2 Using a processor or stick blender, purée the cooked vegetables with the liquid until thick, velvety and lump-free. Return to the saucepan and add the salt and milk. Mix well, heat gently and adjust the seasoning to taste.