Recipes; Spicy Sweet Potato Soup; Chicken, Sweet Corn & Bacon Soup - Sunbeam HP5590 Instruction/Recipe Booklet

Recipes

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
5.Shred chicken and add to soup along with
the green onions. Taste and season with the onions. Taste and season with salt and
ground white pepper; replace lid and allow
salt and ground white pepper; replace lid
to reheat for 30 minutes on HIGH.
and allow to reheat for 30 minutes on
HIGH.
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