Gather the stems and leaves of the kumara vine after harvest. About 2 large bowls in a large pot, cover with water and simmer for 40 minutes. Allow to cool, then take out all the tough bits…leave the tender parts and add 1/2 cup of Brewers yeast (from health food shop) very high in B vitamins, 1 tablespoon of marmite, 1 cup of beans, 1 tsp of salt, 1 tsp of Cayenne powder, 2 tsp of powdered Kelp or Karengo. Chop up half an onion into small pieces and crush then dice 4 cloves of garlic and pan fry them in coconut or olive oil until clear, slightly golden then add to soup. Simmer for 30 minutes and set aside, allow to slightly cool then get a kitchen wizz wand and moullee soup mixture with beans, and vine until smooth. Slightly reheat to serve. Serve with Vogels toast and real butter.
It is extremely delicious and highly nutritious with high iron, vitamin B’s – the whole range, chromium, magnesium, iodine, Vit A, C, D, E, – Natural antibiotic properties and helps with libido. toning uterus in preparation for baby, preventing jaundice in baby. Helps boost metabolism, supports digestive processes, anaemia, boosts low mood. I recommend everyone should have some everyday for long term health giving properties.
Allow to cool and place into plastic containers to freeze and eat for a quick and easy lunch on a crisp late autumn/ winters day.