Mexican Harvest Soup
2 tbsp oil 1 large onion, diced 2 red capsicums, cut into chunks 50g tomato paste 1 tbsp ground cumin 1-2 fresh chillies, minced 600-800g pumpkin, cut into chunks 3 potatoes, cut into chunks 1 large kumara / sweet potato, cut into chunks 4 chicken breasts or 600g boneless thighs, thinly sliced 6 cups well-flavoured chicken stock 3 cups water 1 tsp salt ground black pepper Garnishes: 2 spring onions, very finely chopped ½ packed cup fresh coriander, chopped 3 tomatoes, diced
© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/mexican-harvest-soup/130
Garnishes:
Heat oil in a large pot and gently sizzle onion with capsicums, tomato paste, cumin and chillies until softened but not browned (about 10 minute).
Peel and chop pumpkin, potatoes and kumara / sweet potato into 2-3cm chunks. Add to pot with chicken, stock and water. Season with salt and pepper and bring to a simmer. Cook until vegetables are tender (about 15 minutes). Adjust seasoning to taste. Just prior to serving, mix in spring onion, coriander and tomato and bring back to a simmer. Serve hot.
Generic content for all other countries not on the list.
Get VIP offers & great foodie content & you could win an iPad Air 2!
Before you go, tell us where you heard about Annabel's book:
Unfortunately, your browser blocked the popup, please use the following link to Buy the Book
Get VIP offers and great foodie inspiration!
leave a comment
You must be logged in to add comments, click here to join.