Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 12/10/24. See terms.
Join now
Photo of Spicy chicken, kumara and broccoli soup with preserved lemon relish by WW

Spicy chicken, kumara and broccoli soup with preserved lemon relish

5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Give your next soup some extra spice with this garlic, chilli and cumin coated chicken. Kumara, or sweet potato when boiled delivers a sweet taste that is refreshing when matched with the chicken and lemon relish.

Ingredients

Olive oil

2 tsp

Red onion

1 medium, finely chopped

Celery

3 stick(s), finely chopped

Garlic

2 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Ground cumin

1 tsp

Chicken thigh, skinless, raw

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)

Broccoli

300 g, cut into small florets

Baby spinach

100 g

Preserved lemon

45 g, quartered, flesh removed, skin thinly sliced

Fresh flat-leaf parsley

⅓ cup(s), chopped

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, to make relish, combine preserved lemon and parsley in a small bowl. Sprinkle soup with relish.

Notes

TIP: Use 2 tsp thinly sliced lemon rind in place of preserved lemon, if preferred.

You might like

You might like