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Spicy Sweet Potato Soup
Serves 6-8
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
2-3 tablespoons red curry paste
1.5 kg sweet potato (kumara), peeled, diced
1 litre chicken stock
2 cups water
¾ 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, chicken stock and water;
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 6-8
5 rashers bacon, rind and fat trimmed, finely
chopped
1 large brown onion, finely chopped
3 cloves garlic, crushed
3 trimmed celery sticks, finely chopped
3 x 420g can sweet corn kernels, rinsed,
drained
1.5 litres salt reduced chicken stock
2 large (400g) single chicken breast fillets
3 green onions, ends trimmed, thinly sliced
Salt & 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 green onions. Taste and season with
salt and ground white pepper; replace lid
and allow to reheat for 30 minutes on
HIGH.
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