Sweet potato, chicken and ginger soup

Name: Sweet potato, chicken and ginger soup
Yield: Serves 2 generously
Ingredients: Vegetable oil, for frying; 1 onion, finely chopped; 1 celery stick, finely chopped; 2 garlic cloves, crushed; 1 tsp ground coriander; 30g fresh ginger, finely chopped; 500g sweet potatoes, cut into 1cm cubes; 500ml fresh chicken stock; 200g cooked chicken, shredded; 3 tbsp Greek yogurt, to serve; Fresh coriander, to serve; 1 lime, juiced, to serve

Easy
January 2017

Easy
January 2017

Serves 2 generously
Hands-on time 30 min

A hearty soup recipe made with leftover roast chicken and sweet potatoes. It’s freezable, so make a double batch; one to enjoy now and one for later.

Freezable

Nutrition: per serving

Calories: 599kcals
Fat: 22.2g (5.7g saturated)
Protein: 33.7g
Carbohydrates: 60.7g (19.6g sugars)
Fibre: 10.6g
Salt: 1.2g

Nutrition: per serving

Calories: 599kcals
Fat: 22.2g (5.7g saturated)
Protein: 33.7g
Carbohydrates: 60.7g (19.6g sugars)
Fibre: 10.6g
Salt: 1.2g

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Ingredients

Vegetable oil, for frying
1 onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
30g fresh ginger, finely chopped
500g sweet potatoes, cut into 1cm cubes
500ml fresh chicken stock
200g cooked chicken, shredded
3 tbsp Greek yogurt, to serve
Fresh coriander, to serve
1 lime, juiced, to serve

Vegetable oil, for frying
1 onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
30g fresh ginger, finely chopped
500g sweet potatoes, cut into 1cm cubes
500ml fresh chicken stock
200g cooked chicken, shredded
3 tbsp Greek yogurt, to serve
Fresh coriander, to serve
1 lime, juiced, to serve

Method

Heat a glug of vegetable oil in a large saucepan. Add 1 finely chopped onion and 1 finely chopped celery stick, then fry for 5 minutes. Add 2 crushed garlic cloves, 1 tsp ground coriander and 30g finely chopped fresh ginger. Fry for 2-3 minutes, then add 500g sweet potato, cut into 1cm cubes. Fry for 5 minutes, stirring often.
Add 500ml fresh chicken stock and bring to the boil. Simmer for 25-30 minutes until the sweet potato is tender. Pour into a blender and whizz to a smooth soup in batches. Return to the pan, add 200g leftover shredded chicken and stir in 3 tbsp Greek yogurt and a handful of roughly chopped fresh coriander. Season, simmer for 5-10 minutes until hot, then squeeze in the juice of 1 lime. If the soup is too thick, add a splash of boiling water.

Method

Heat a glug of vegetable oil in a large saucepan. Add 1 finely chopped onion and 1 finely chopped celery stick, then fry for 5 minutes. Add 2 crushed garlic cloves, 1 tsp ground coriander and 30g finely chopped fresh ginger. Fry for 2-3 minutes, then add 500g sweet potato, cut into 1cm cubes. Fry for 5 minutes, stirring often.
Add 500ml fresh chicken stock and bring to the boil. Simmer for 25-30 minutes until the sweet potato is tender. Pour into a blender and whizz to a smooth soup in batches. Return to the pan, add 200g leftover shredded chicken and stir in 3 tbsp Greek yogurt and a handful of roughly chopped fresh coriander. Season, simmer for 5-10 minutes until hot, then squeeze in the juice of 1 lime. If the soup is too thick, add a splash of boiling water.