Spiced chicken and sweet potato soup

By Miss Friday's Feast

This is a left over soup, but then isn't that the best way to make soup? Use what you have left over from a roast dinner and you have an excellent base for which to build your soup.

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Ingredients

Left over roast chicken torn
2 litres of homemade chicken stock (see post below)
2 tbsp olive oil
4 sticks of celery roughly chopped
4 carrots roughly chopped (skin on)
2 onions finely chopped
3 garlic cloves grated
1 red chilli
½ tbsp turmeric
½ tbsp smoked paprika
3 sweet potatoes pealed and cubed
Handful or red lentils
Handful of pearl barley
1 tin of chopped tomatoes
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
2 tbsp freshly chopped parsley
Salt and pepper

Details

servings 12
Level of difficulty Average
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Heat the olive oil in a large pot, add the onion, chilli, garlic, turmeric and smoked paprika. Fry over a high heat for 4 minutes until the onion is soft. Do not allow to burn.

Step 2

Add the chopped tomatoes and cook for a further 3-4 minutes. Reduce the heat slightly and add the chicken stock, carrots, celery, sweet potatoes, red lentils and pearl barley.

Step 3

Allow to cook for 10 minutes before adding the chicken, season with Worcestershire sauce, balsamic vinegar, parsley and salt and pepper to taste. Cook for a further 25 minutes (until all the vegetables are soft).

Step 4

Using a stick blender, blend the contents to a smooth consistency.

Step 5

Serve immediately, sprinkled with chopped parsley and crusty bread.