Curried sweet potato soup with katsu chicken croutons

Name: Curried sweet potato soup with katsu chicken croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 onion, roughly chopped; 3 clove/s garlic, crushed; 5 cm piece ginger, peeled and finely chopped; 1 tbsp medium curry powder; 1 tsp ground cumin; ½ tsp ground turmeric; 1 tsp garam masala; 3 large sweet potatoes, peeled and chopped into small pieces; 1 Braeburn apple, peeled, cored and quartered; 400 ml can reduced fat coconut milk, shaken before opening; 400 ml vegetable stock; 305 g pack classic chicken mini fillets in crunchy golden breadcrumbs; 1½ tsp Clearspring Organic Shichimi Togarashi 7 Spice Blend

Martha Collison has given her silky sweet potato soup recipe a Japanese-inspired twist. It’s simple to make and served with spice-dusted chicken katsu croutons.

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HealthySource of fibre1 of your 5 a day8 plant varieties

Serves4
CourseStarter
Prepare15 mins
Cook30 mins
Total time45 mins

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1 tbsp vegetable oil
1 onion, roughly chopped
3 clove/s garlic, crushed
5 cm piece ginger, peeled and finely chopped
1 tbsp medium curry powder
1 tsp ground cumin
½ tsp ground turmeric
1 tsp garam masala
3 large sweet potatoes, peeled and chopped into small pieces
1 Braeburn apple, peeled, cored and quartered
400ml can reduced fat coconut milk, shaken before opening
400ml vegetable stock
305g pack classic chicken mini fillets in crunchy golden breadcrumbs
1½ tsp Clearspring Organic Shichimi Togarashi 7 Spice Blend

Heat the oil in a large saucepan over a medium heat, then add the onion and cook for 5-6 minutes until soft and translucent. Stir in the garlic and ginger and cook for 1 minute more until fragrant.
Sprinkle over the curry powder, cumin, turmeric and garam masala. Stir well and cook for 1 minute, allowing the spices to toast slightly and release their aroma.
Tip in the sweet potato chunks and apple pieces, then pour in most of the coconut milk and all the stock. Stir well, bring to the boil, then reduce the heat and simmer gently for 20-25 minutes, until the sweet potatoes are tender and can be easily pierced with a knife.
As the soup cooks, bake the chicken fillets according to pack instructions. Remove from the oven, sprinkle with 1 tsp shichimi togarashi and a pinch of sea salt, then set aside.
Using a stick blender, blitz the soup until smooth (or transfer to a blender and blitz in batches). Add a little extra stock or hot water for a thinner consistency. Season to taste.
Ladle the soup into warm bowls and add a swirl of the remaining coconut milk. Slice the chicken, arrange on top, add a sprinkle of shichimi togarashi and serve.