Spicy chicken, kumara and broccoli soup with preserved lemon relish
1 medium, finely chopped
3 stick(s), finely chopped
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Skinless chicken thigh
360 g, (Buy 400g), fat trimmed, cut into 2cm pieces
Orange sweet potato (kumara)
300 g, peeled, cut into 1cm pieces
Salt reduced chicken stock
4 cup(s), (1L)
300 g, cut into small florets
Baby spinach leaves
45 g, quartered, flesh removed, skin thinly sliced
Fresh flat-leaf parsley
⅓ cup(s), chopped
- Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, chilli, cumin and chicken and cook, stirring occasionally, for 3 minutes or until golden.
- Add sweet potato, stock and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until sweet potato and chicken are cooked and tender. Add broccoli and simmer, uncovered, for 3 minutes or until just tender. Stir through spinach until just wilted.
- Meanwhile, to make relish, combine preserved lemon and parsley in a small bowl. Sprinkle soup with relish.