Toggle navigation Chicken and vegetable soup with chilli drizzle 0:20;Prep;0:20;Cook;4;Servings;Easy Drizzle this nourishing chicken and vegetable soup with a fiery chilli dressing for a quick boost of flavour. Featured in;Chicken soup recipes,;Winter recipes INGREDIENTS 2 green zucchini, halved crossways 2 yellow zucchini, halved crossways 1 small (250g) orange sweet potato, peeled, halved crossways (see notes) 1 tablespoon extra virgin olive oil 2 green onions, chopped 2 garlic cloves, crushed 1 litre chicken stock 2 cups sliced cooked chicken (see notes) Fresh coriander sprigs, to serve Fresh Thai basil leaves, to serve Lime wedges, to serve CHILLI DRIZZLE 4 small red chillies, halved 1 tablespoon extra virgin olive oil 2 tablespoons fresh coriander leaves 2 tablespoons lime juice Select all ingredients ADD TO SHOPPING LISTSHOP INGREDIENTS NOW METHOD Step 1 Using the thin julienne setting on a vegetable spiraliser, cut zucchini into ‘noodles’. Using the thickest julienne setting on spiraliser, cut sweet potato into ‘noodles’. Step 2 Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 30 seconds. Add stock and 2 cups water. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Step 3 Meanwhile to make the chilli drizzle: Place chilli, oil, coriander and lime juice in a small food processor. Process until mixture is combined. Season with salt and pepper. Step 4 Add chicken, zucchini and sweet potato to soup. Season with salt and pepper. Simmer for 5 minutes or until chicken is heated through. Step 5 Ladle soup into serving bowls and top with chilli drizzle, coriander sprigs and Thai basil. Serve with lime wedges.
Varsha Rao
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29 Dec 2017