Makes 4 portions
Adapted from a recipe by Annabel Karmel
You can use either red or orange kumara in this recipe. Both are easy to digest but each provides a slightly different nutrient profile. A combination of both works well too.
1 small leek, washed and sliced
2 medium sized kumara, peeled and roughly chopped
1C low salt vegetable stock, or water
1/2C frozen peas
Lightly simmer leek and kumara in the vegetable stock until almost tender. Note; orange kumara will cook faster than the red variety. Add the peas and bring back to the boil. Boil for 5 minutes until the peas are hot through. Puree, mash or pulse to your desired consistency.