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Spicy Sweet Potato Soup
Serves: 4
Cooking: 25 minutes
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1-2 tablespoons red curry paste
1 kg sweet potato (kumara), peeled and
roughly chopped
1 litre chicken stock
½ cup light coconut milk
Chopped coriander, to serve
1. Heat oil in a large saucepan over medium-
high heat. Cook onion for 2-3 minutes or
until soft. Add garlic and red curry paste
and cook for 1 minute.
2. Add sweet potato and chicken stock and
bring to the boil. Reduce heat to low.
Cover and simmer for 15 minutes or until
sweet potato is soft. Remove from heat.
Set aside until cool.
3. Using the StickMaster Cordless stick
blender, blend soup until smooth. Return
soup to heat. Add coconut milk and stir
until heated through. Serve with coriander.
Chicken, Sweet Corn & Bacon Soup
Serves: 4
Cooking: 25 mins
3 rashers bacon, rind and fat trimmed, finely
chopped
1 medium brown onion, chopped
2 cloves garlic, crushed
2 x 420g cans sweet corn kernels, rinsed,
drained
2 trimmed celery sticks, finely chopped
1L chicken stock
1 cup water
2 small (280g) single chicken breast fillets
3 green onions, thinly sliced
2 eggwhites, lightly beaten
1. Heat a large saucepan over medium heat.
Cook bacon for 2 minutes or until soft.
2. Add onion, garlic, half the corn and celery.
Cook, stirring, for 3-4 minutes or until soft.
3. Add stock, water and chicken. Bring to the
boil. Cover and simmer for 15 minutes or
until chicken is cooked.
4. Use tongs to transfer chicken to a bowl.
Remove soup from heat. Set aside until
cool.
5. Using the StickMaster Cordless stick
blender, blend soup until almost smooth.
6. Shred chicken. Add chicken, remaining
corn and onions. Return soup to heat.
Add eggwhites and stir until cooked.
Season with salt and pepper. Serve.
Recipes continued
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