These are a delicious way to start off a feast. Dried porcini mushrooms have an intense, woody, savoury flavour, but if they're beyond your budget, the dish will still taste great without them. In place of porcini liquid, finish it off with a little stock or white wine.
To save time on the day, the kumara can be peeled up to 24 hours before cooking. Transfer to a deep pot and cover the top with a clean tea towel. Keep them somewhere cool, though not in the fridge (do not add water).
One taste of this rich and flavoursome antioxidant rich tomato soup and you'll never want the canned version again. Serve with plenty of crusty bread to mop up every last drop.
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