Web-exclusive: Chilled Pea, Kumara and Mint Soup

This soup can be made a day in advance and served straight from the fridge; just remember to give it a good stir and taste for seasoning before serving. The red onion salsa on top adds a great contrast of flavour and texture – add it to taste.

In a large pot, sauté onions, thyme and bay leaves in avocado oil and salt until onions are completely wilted but not coloured, stirring often. Add kumara and water and bring to the boil. Simmer rapidly for 10 minutes, at which point the kumara should be cooked. Add spring onions and cook another 2 minutes then take off the heat and remove bay leaves. Purée until smooth, cool then place in the fridge.

Meanwhile, bring a pot of salted water to the boil and cook peas until almost cooked. Stir in parsley and three-quarters of the mint and cook another 30 seconds. Drain then pour on a few cups of iced water and leave to cool before draining again. Reserve ¼ cup of cooked peas and purée remainder with yoghurt. Mix this into the chilled kumara mixture, taste for seasoning, and return to the fridge.

Salsa: Mix red onion with salt and literally knead it in. Leave for 20 minutes then rinse and drain. Mix with sherry vinegar and place covered in the fridge. To serve, give soup a stir and taste for seasoning then stir in reserved peas. Shred reserved mint leaves. Ladle soup into chilled bowls, spoon onion mixture across the top and scatter shredded mint over.  Makes 2 litres (serves 6-8)