Jamaican-style Saturday soup
0
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
For Jamaicans and other English speaking islands in the Caribbean soup is traditionally served on a Saturday, hence 'Saturday soup!' An effortless one pot dish, other versions include beef, mutton, goat, and fish.
Ingredients
Chicken thigh, skinless, boneless, raw
800 g, chopped into large chunks
Paprika
1 teaspoon(s), level, smoked
Sweet potato, raw
150 g, peeled and chopped into chunks
Pumpkin
1 portion(s), medium, peeled and chopped into chunks
Carrots, raw
3 medium, peeled and chopped into chunks
Celery, Raw
1 stick(s), finely chopped
Leek
1 medium, finely chopped
Garlic
3 clove(s), finely chopped
Thyme, Fresh
4 sprig(s)
Instructions
1
Place the chicken pieces into a large bowl and season with the paprika and salt and pepper. Set aside.
2
Heat a saucepan over medium heat and mist with cooking spray. Add the onions, leek, garlic and celery and cook over a gentle heat for 5 minutes.
3
Increase the heat and add the chicken to the pan, cook for 5-10 minutes until golden on each side.
4
Add the chopped sweet potato, pumpkin and carrots, along the thyme, a pinch of chilli flakes, if using and season with salt and pepper. Add a pint of boiling water, and then bring the mixture to a simmer. Allow to cook for 20 minutes, until the vegetables are tender and the soup has thickened.
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