Recipes
Spicy Sweet Potato Soup
Serves
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
1.5kg sweet potato (kumara), peeled, diced 1 litre chicken stock
2 cups water
¾cup light coconut milk
chopped coriander, to serve
1.Heat oil in a frying pan on a
2.Add sweet potato, chicken stock and water; stir to combine. Cook on HIGH
3.Using a stick blender, process soup until smooth. Stir in coconut milk and coriander. Serve.
Chicken, Sweet Corn & Bacon Soup
Serves
5 rashers bacon, rind and fat trimmed, finely chopped
1 large brown onion, finely chopped
3 cloves garlic, crushed
3 trimmed celery sticks, finely chopped
3 x 420g can sweet corn kernels, rinsed, drained
1.5 litres salt reduced chicken stock
2 large (400g) single chicken breast fillets
3 green onions, ends trimmed, thinly sliced Salt & ground white pepper
1.Heat a
2.Stir in onion, garlic and celery. Cook, stirring, for
3.Add the corn, stock and water and stir to combine. Add chicken. Place lid on and cook on HIGH
4.Use tongs to transfer chicken to a bowl. Use a stick blender to blend soup until almost smooth.
55..Shred chicken and add to soup along with the greenonionsonions. Taste. Tasteand seasonand seasonwith saltwi hand saltgroundandwhitegroundpepper;white pepper;replace lidreplaceand allowlid andto reheatallow ftorreheat30 minutesfor 30onminutesHIGH. on HIGH.
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