Spicy chicken, sweet potato & broccoli soup
1 small, finely chopped
3 stick(s), finely chopped
2 clove(s), crushed
Chilli, green or red
1 individual, red, deseeded and finely chopped
1 teaspoon(s), level
Chicken Thigh, Skinless, Boneless, raw
400 g, fat trimmed and cut into 2cm pieces
Sweet potato, raw
300 g, peeled and cut into 1cm pieces
Chicken stock cube(s)
2 cube(s), 1 litre stock
300 g, florets
- Heat the oil in a large pan over a medium heat. Cook the onion and celery for 5 minutes or until softened. Add the garlic, chilli, cumin and chicken and cook, stirring occasionally, for 3 minutes or until golden.
- Add the sweet potato, stock and 125ml water and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes, until the sweet potato is tender and the chicken is cooked through. Add the broccoli and simmer, uncovered, for a further 3 minutes. Stir through the spinach to wilt.
- Ladle the soup into bowls to serve.