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Thursday 1 October 2026

Last cooked 21:00


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Stump in the Soup

Based on:

TypeStarter

Serves4 people

DateSeptember 28, 2026

Soup with stumps: the felled Papua forest in your bowl.

A warm, comforting soup of carrot and sweet potato, served with halved roasted pistolets standing upright like tree stumps. It visually echoes the felled forests of Papua, with the stumps clearly visible in the bowl.

Ingredients

  • 2 medium onions
  • 2 cloves garlic
  • 600 g carrots
  • 400 g sweet potato
  • 1 liter vegetable stock
  • 2 tbsp sunflower oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 4 bake-off pistolets
  • Salt and pepper to taste
  • Fresh coriander (optional, for garnish)

Method

  1. Roughly chop the onions and garlic.
  2. Peel the carrots and sweet potatoes, cut into pieces.
  3. Heat oil in a large pot, sauté onion and garlic for 3 minutes.
  4. Add cumin, coriander, and paprika, fry for 1 minute.
  5. Add carrot and sweet potato, briefly sauté.
  6. Pour in the stock, bring to a boil and simmer for 20 minutes.
  7. Blend the soup until smooth. Season with salt and pepper.
  8. Bake the pistolets according to package instructions.
  9. Cut the pistolets in half and place 2 halves upright per person in the soup as stumps.
  10. Garnish with fresh coriander if desired.

Serving notes

  • Serve in deep bowls so the bread stumps stand upright.
  • Let the stumps stick out of the soup for the felled tree effect.