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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
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.
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