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Spicy Sweet Potato Soup
Serves 4
2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1-2 tablespoons red curry paste
1kg sweet potato (kumara), peeled, diced
1 litre chicken stock
½ cup light coconut milk
chopped coriander, to serve
1. Heat oil in a frying pan on a medium-high
heat. Cook onion for 2-3 minutes or until
softened. Add garlic and red curry paste
and cook for 1 minute. Transfer to slow
cooker.
2. Add sweet potato and chicken stock; stir to
combine. Cook on HIGH 3-4 hours or LOW
6-7 hours.
3. Using a stick blender, process soup until
smooth. Stir in coconut milk and coriander.
Serve.
Chicken, Sweet Corn & Bacon Soup
Serves 4-6
3 rashers bacon, rind and fat trimmed, finely
chopped
1 medium brown onion, finely chopped
2 cloves garlic, crushed
2 trimmed celery sticks, finely chopped
2 x 420g can sweet corn kernels, rinsed,
drained
1 litre chicken stock
1 cup water
2 small (280g) single chicken breast fillets
3 green onions, ends trimmed, thinly sliced
salt and ground white pepper
1. Heat a non-stick frying pan on a medium-
high heat; add bacon and cook for 2
minutes.
2. Stir in onion, garlic and celery. Cook,
stirring, for 3-4 minutes then transfer to
slow cooker.
3. Add the corn, stock and water and stir to
combine. Add chicken. Place lid on and
cook on HIGH 2-3 hours.
4. Use tongs to transfer chicken to a bowl.
Use a stick blender to blend soup until
almost smooth.
5. Shred chicken and add to soup along with
the onions. Taste and season with salt and
ground white pepper; replace lid and allow
to reheat for 30 minutes on HIGH. Serve.
7