jerk chicken and sweet potato soup
How to make jerk chicken and sweet potato soup recipe
Serves 4–6
Total cooking time 20 minutes
Ingredients:
2 tablespoons vegetable oil
1 red onion, chopped
1 celery stick, chopped
2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
1 tablespoon jerk seasoning
1 kg (2 lb) sweet potato, chopped (or use a mixture of sweet potato and butternut squash)
1.2 litres (2 pints) hot chicken stock
2 tablespoons lime juice
250 g (8 oz) ready-cooked chicken, shredded
salt and pepper
thinly sliced spring onions, to garnish
Method:
Heat the vegetable oil in a large pan and fry the onion, celery and ginger for 4–5 minutes, until beginning to soften. Add the jerk seasoning, then mix in the sweet potato and stir over the heat for 1 minute.
Pour the chicken stock into the pan and simmer over a medium heat for about 12 minutes, until the potato is tender. Blend to the desired consistency, then stir in the lime juice and season to taste.
Ladle the soup into bowls and top each with a handful of the shredded chicken. Garnish with spring onions and serve.
For quick jerk chicken broth, heat 2 tablespoons vegetable oil in a large saucepan over a medium heat and add 3 sliced spring onions and 1 tablespoon peeled and grated fresh root ginger. Cook for 1–2 minutes until softened.
Stir in 1 tablespoon jerk seasoning and cook for 1 minute before pouring in 1.2 litres (2 pints) hot chicken stock.
Simmer for 3–4 minutes, then take off the heat and stir in 250 g (8 oz) shredded ready-cooked chicken and 1–2 tablespoons lime juice. Ladle into bowls and serve, garnished with extra sliced spring onions, if liked. Total cooking time 10 minutes.
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| jerk chicken and sweet potato soup |
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