Sweet potato, chicken and ginger soup

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

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

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.

delicious. tips

How to use up leftover fresh ginger

Liven up a smoothie
Add a 1cm piece of fresh, peeled ginger to your morning smoothie or juice for an added kick.

Salad dressing
Add a few fine slices of fresh ginger to a bottle of white wine vinegar, then seal. The ginger will impart its flavour to the vinegar, adding an interesting twist to salad dressings.
Cover and chill for up to 48 hours or freeze for up to 2 months, without the coriander.

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