Sweet potato, chicken and ginger soup

Method

1. 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.
2. 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.