Easy kumera soup

Written by Catherine Saxelby on Friday, 17 July 2009.
Tagged: easy, healthy eating, soup, vegetables, vegetarian

  • Ready In: 45 minutes
  • Prep Time: 5 minutes
  • Cooking Time: 40 minutes
  • Serves: 6 (makes 3 litres)
Easy kumera soup


Here's a dead-easy soup idea from the people at Salt Matters who eat a healthy diet without any added salt or salted foods. You first prepare the sweet potato and then add a can of reduced-salt tomato soup to thicken and add flavour.


  • 1 kg kumera (orange sweet potato)
  • 1 onion
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 4 cups water
  • 425 g can reduced-salt tomato soup
  • Thick slice of rye or grainy bread (salt-free - if this is your diet)
  • Chopped fresh parsley or coriander (cilantro)

Nutrition per serve

Including 1 slice of rye bread: 870 kilojoules ( 205 Calories), 7 g fat (including 1 g saturated fat), 30 g carbohydrate (including 13 g sugars), 5 g fibre and 70 mg sodium. Read our nutrition rating system.


1. Peel kumara and chop into pieces.

2. In a large heavy based saucepan, saute the onion and garlic in oil. Add kumera and half the water.

3. Simmer gently until cooked. Puree with a blender or food processor and return to pan.

4. Add the soup to the puree along with the remaining water. Bring to the boil and then simmer until ready. Serve topped with parsley with a chunk of rye or grainy bread.


  • Mash with a potato masher for a coarser texture.