I am finally getting good at creating meals that the entire family can enjoy - including me! I ate this soup as it came, with chunks of my homemade toasted bread thrown in and the rest of my family enjoyed it with a dash of soy sauce.
CHICKEN, SWEET POTATO & CARROT SOUP
2 tbsp coconut oil
Large white onion (white skin, white flesh), peeled and sliced
4 small chat potatoes, diced (peeled if dirty)
4 medium carrots, peeled and chopped
300g/10.5oz sweet potato, peeled and diced
1 litre/33.8fl oz water
500g/17.6 oz chicken
1 tsp sweet paprika (not hot!)
270ml/9.1fl oz can coconut milk
1. Heat 1 tbsp of the oil in a large pot
2. Fry onion until slightly browned
3. Add potatoes, carrots, sweet potato and water
4. Bring to the boil then immediately reduce to a simmer. Continue to simmer until vegetables are tender (15-20 minutes)
5. Meanwhile, quickly defrost the chicken and chop into bite sized pieces
6. Heat the rest of the oil and the paprika on medium-high in a small frypan until hot
7. Quickly stir fry the chicken, coating it well with the paprika oil as it cooks
8. Blend the soup and the chicken and return it all to the large pot
9. Add coconut milk and heat through
Enjoy ❤️
Hot tips!
🔥 Any potato will do as a substitute but floury potatoes will work best
🔥Use the microwave to defrost meat quickly. When almost defrosted, wash the meat with lukewarm water to clean off any build up and finish the defrosting process
🔥 Chicken thighs have more flavour than breasts and are often cheaper
made this too...very nice
ReplyDeleteOh fantastic! Glad you liked it.
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