Recipes continued
Spicy Sweet Potato Soup
Serves: 4
Cooking: 25 minutes
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1-2 tablespoons red curry paste
1 kg sweet potato (kumara), peeled and roughly chopped
1 litre chicken stock
½cup light coconut milk Chopped coriander, to serve
1.Heat oil in a large saucepan over medium- high heat. Cook onion for
2.Add sweet potato and chicken stock and bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes or until sweet potato is soft. Remove from heat. Set aside until cool.
3.Using the StickMaster Cordless stick blender, blend soup until smooth. Return soup to heat. Add coconut milk and stir until heated through. Serve with coriander.
Chicken, Sweet Corn & Bacon Soup
Serves: 4
Cooking: 25 mins
3 rashers bacon, rind and fat trimmed, finely chopped
1 medium brown onion, chopped
2 cloves garlic, crushed
2 x 420g cans sweet corn kernels, rinsed, drained
2 trimmed celery sticks, finely chopped
1L chicken stock
1 cup water
2 small (280g) single chicken breast fillets
3 green onions, thinly sliced
2 eggwhites, lightly beaten
1.Heat a large saucepan over medium heat. Cook bacon for 2 minutes or until soft.
2.Add onion, garlic, half the corn and celery. Cook, stirring, for
3.Add stock, water and chicken. Bring to the boil. Cover and simmer for 15 minutes or until chicken is cooked.
4.Use tongs to transfer chicken to a bowl. Remove soup from heat. Set aside until cool.
5.Using the StickMaster Cordless stick blender, blend soup until almost smooth.
6.Shred chicken. Add chicken, remaining corn and onions. Return soup to heat. Add eggwhites and stir until cooked. Season with salt and pepper. Serve.
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