This is a lovely warm winter soup, but you can also swirl in the
juice of a lime, some chopped coriander and serve it chilled in the summer.

• 800gm peeled kumara
• 1 small onion, chopped
• 2 sticks celery, chopped
• 2 Tablespoon Heavenly Hog Rub
• Chicken stock or vegetable cooking water
• Sour cream

In a pot fry onions, celery and Heavenly Hog Rub. Add kumera and cover with chicken stock or water. Simmer until kumera is very soft and mushy. Put through blender to puree. Add more stock or milk to thin, but don’t thin too much, this is a hearty thick soup. Garnish with a dollop of sour cream and serve with crusty bread.

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