One of my favourite recipes to cook during the colder months is a seasonal vegetable soup. As autumn slowly turns to winter, Sweet Potato, or as they are known in Japan “Satsumaimo” is very popular.

I initially didn’t have a clue how to cook this vegetable, but a sweet potato turns out to make a fantastic soup. Here is my recipe:

Chicken and Sweet Potato Soup

1 tsbp of olive oil
Fresh Ginger
1 Onion
2 Cloves of Garlic
Chili powder (suit to your flavour)
2 Chicken Stock cubes
4 Sweet Potatoes
300g Chicken
200g Cauliflower
100ml milk
Salt and pepper

  1. boil your chicken stock in approximately 1.5 litres of waterpotato1
  2. in another large pan, fry shredded ginger, onion, crushed garlic and chili powder until the onion starts to slightly brown; approximately 3-4 minutes
  3. Add around 50ml of the chicken stock to create the base of your soup.
  4. Add sweet potato (cut into cubes), chicken (cut into pieces) and cauliflower (cut into small pieces); then add the chicken stock to the pan.potato2
  5. Heat through for around 30-40 minutes.
  6. Add 100ml milk
  7. Season for flavour
  8. Once finished, blend and then add back to pan… enjoy!

    potato3