Wednesday, 27 February 2013

Sweet Potato & Roast Chicken Soup

What's the first food you think of when you're ill? Tea? Chocolate? Lemsip? Mine is soup. And chicken soup at that....Ok it may actually be Chicken Fricassee but the way my family make it, it's pretty much as good as soup! However, that is one of Grandma's secrets that I will share another day. Today is for indulging in a super nutrient hearty winter warmer.

Sweet potato has one of the highest density of nutrients and minerals of many cereals and vegetables. It's also super tasty and smooth and just plain gorgeous! For some inexplicable my greengrocers had the white variety on offer this week. I'm sure this recipe will work just as well with any variety. 

Being ill takes away all my desire to cook, so this recipe can be rustled up in next to no time and requires minimum skill- perfect for those days when you've just been lying on the sofa watching endless movies....

Serves 2


- 1 White sweet potato (skins on, largely diced)
- 2 Garlic cloves (diced)
- Olive oil
- Rosemary
- Chicken stock
- Water
- S&P

- 1 Roast chicken breast (sliced)

Add the sweet potato chunks (1" ish in size) to a medium pan of salted boiling water. Cook until soft. Remove and drain. Mash/abuse with a fork....(I like my soup nice and chunky as opposed to baby food- personal preference here).

Place the empty pan on a medium heat, add a good glug of olive oil, the garlic and lots of rosemary. Sauté until the garlic is fragrant. 

Add 3 tablespoons of chicken stock (or substitute for a cube + water) and 1 cup water to the herbs. Add the mashed sweet potato to the pan. Cook for 5 mins.

Voila simple soup that is certain to bring you back to full health!

Day 1 - As a nice civilised lunch....

Day 2 - Packed up in the tupperware ready for a day of studying!

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