1 kg kumera (sweet potato)
2 cloves garlic, crushed
2 tbs olive oil
4 cups water
425 g (can) reduced-salt tomato soup
1. Peel kumera and chop into pieces. In a large heavy based saucepan, saute the onion and garlic in oil.
2. Add kumera and half the water. Simmer gently until cooked.
3. Puree with a blender or food processor and return to pan. Add the soup to the puree along with the remaining water.
4. Bring to the boil and then simmer until ready. Serve topped with parsley with a slice of rye or grainy bread.