INGREDIENTS
4 x cups chicken stock
500g x sweet potatoes, peeled and cubed
1 x onion, diced
250g x chicken breast fillet, cut into 1cm cubed
1cup x Clover Nolac Milk
1 x garlic clove, peeled
1tbs x roasted masala
2tsp x cumin powder
½tsp x smoked paprika
1 x handful fresh coriander
1tbs x Olive Pride Blend of Seed Oils and Extra Virgin Oil
Method
Heat the olive oil in a large pot, sauté the onions until golden.
Pour the chicken stock into the pot and bring to a boil, add the sweet potatoes, garlic, masala, cumin, paprika and coriander.
Cover and allow to simmer until the sweet potatoes are cooked through (about 10-15minutes).
Remove from the heat and allow to cool slightly. Using a hand-stick blender, blend the soup until smooth.
Place the pot back onto the heat, add the chicken and milk to the soup and cook for a further 4-5minutes until the chicken is cooked.
Season and serve with your favourite freshly baked bread or top with croutons.
CLOVER INGREDIENTS USED IN THIS RECIPE
