Kumara soup with croque monsieur

Sofia Moutzouris from Lister Avenue suggests you make the most of the cooler weather with one of her Winter staples. This hearty soup is, arguably, among the best comfort foods around. It's truly delicious and comes with a French twist giving it that 'Je ne sais pas quoi'! Your family and friends will be convinced you've secretly crept off to France for cooking lessons! Enjoy!

Serves 4

Cooking/preparation time: <60 minutes | Course: Entree or main | Difficulty: Easy


Kumara soup

  • 20g butter
  • 1 leek, white part only, sliced
  • 1 stalk celery, chopped
  • 2 cloves garlic, crushed
  • 650g kumara, peeled and chopped
  • 1 litre chicken or vegetable stock, 
  • cream and chopped chives, to serve

Croque monsieur

  • ½ baguette cut into 1cm angled slices or 2 slices of bread
  • butter for spreading
  • 2 tablespoons Dijon mustard
  • 100g ham slices
  • 2 slices Swiss cheese, quartered


Kumera soup

  • In a large saucepan, melt butter on medium
  • Sauté leek, celery and garlic 3-4 minutes, until tender
  • Add kumara and stock
  • Increase heat to high and bring to boil
  • Reduce heat to medium and simmer 15-20 minutes* until tender
  • Using a hand blender, puree soup until smooth
  • Season to taste
  • Swirl with cream and sprinkle with chives to serve
  • Accompany soup with croque monsieur

Croque monsieur

* While the soup is simmering for 15-20 minutes, you'll have time to prepare the croque monsieur

  • Spread both sides of each bread slice with butter
  • Spread one side of each bread slice with mustard
  • Sandwich together with ham and cheese
  • Just before serving, toast in a sandwich press 2-3 minutes, until golden.

Recipe and image source

Woman’s Day