Broccoli and purple kumara soup

Ingredients (serves 4)
• 1 tablespoon olive oil
• 20g butter
• 1 brown onion, finely diced
• 2 garlic cloves
• 300gms purple kumara, peeled and diced into 2cm squares
• 700gms broccoli, trimmed, cut into small florets
• 1 litre chicken stock
• 1 bay leaf
• 1/4 teaspoon freshly grated nutmeg
• 2 slices bacon, rind removed and finely diced
• 2 tablespoons slivered almonds, toasted
• 2 tablespoons parmesan cheese, finely grated

Method
Heat the oil and butter in a large saucepan over a medium-low heat. Add the onion, garlic and kumara and cook, stirring, for 8-10 minutes or until soft.

Add the broccoli, stock, bay leaf and nutmeg and bring to the boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until vegetables are tender.

Remove from the heat and using a stick blender, process soup until smooth. (If using a food processor or blender, process the soup in batches until smooth). Season with salt and pepper.

Meanwhile, cook the bacon in a small frying pan over medium to high heat until crispy and golden, drain on paper towel.