Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 1/4L (5 cups) chicken stock

  3. 2 (about 700g) orange sweet potatoes (kumara), peeled, cut into 2cm cubes

  4. 1 large red onion, halved, chopped

  5. 2 garlic cloves, quartered

  6. 4 sprigs fresh thyme

  7. 1/2 tsp dried oregano leaves

  8. Freshly ground black pepper

  9. 2 small (about 300g) single chicken breast fillets

  10. 1 bunch fresh continental parsley

  11. 250ml (1 cup) full-fat soy milk

  12. 4 slices multigrain bread, to serve

Instructions Jump to Ingredients ↑

  1. Bring the chicken stock to the boil in a large saucepan over high heat. Add the sweet potato, onion, garlic, thyme and oregano. Season with pepper and bring to the boil. Cook, covered, for 10 minutes or until the sweet potato is tender. Remove from heat. Set aside for 5 minutes to cool.

  2. While soup is cooking, cut chicken into 1cm pieces. Coarsely chop parsley to make 1/4 cup, loosely packed. Set aside. Place one-quarter of soup in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining soup in three more batches.

  3. Bring soup to the boil over medium heat. Add chicken and parsley and cook for 3 minutes or until chicken is cooked. Remove from heat. Stir in soy milk and season with pepper. Serve with bread.


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