Ingredients
some olive or canola oil spray
1 large onion
chopped
2 garlic
minced
1 chilli
minced
2 tsp coriander
ground
1 kilogram sweet potato
peeled and cut into small cubes
4 Chicken Stock Powder
prepared with 1 litre of water
150 millilitre Evaporated Milk
½ cup fresh coriander leaves
chopped
4 loaves crusty loaves
mini cobs
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large saucepan
- 1 blender
- 1 oven
- 1 knife
- 1 serving plates
Instructions
- Spray a large saucepan with oil and heat.
- Cook onion over medium heat for 3-4 minutes, until soft.
- Add garlic, chilli and ground coriander, cook, stirring, for 1 minute.
- Add sweet potato and chicken or vegetable stock.
- Bring to the boil, then reduce heat and simmer, partially covered, for 20 minutes, until sweet potato is tender.
- Cool slightly and puree in a blender until smooth.
- Return to the saucepan, add milk and reheat gently.
- Stir through coriander and garnish with extra whole leaves if desired.
- Prepare the bread bowls: Slice the top off the cobs, scoop out chunks of bread from the inside to make a well. Bake cobs in a preheated 210C (415F) oven for 5 – 7 minutes until the crust is crisp.
Notes
Tip
Cool the soup slightly before blending to avoid steam pressure building up in the blender.
Tip
Garnish with extra whole coriander leaves for a professional look.
Variation
Use vegetable stock instead of chicken stock for a vegetarian version.
Variation
Add a squeeze of lime juice at the end for a zesty kick.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
