We were having some roasted sweet potatoes not too long ago. That natural sweetness and a good sprinkling of coarse salt really works. Especially if you have a nice bowl of hot sauce to dip them in. And that got me thinking whether they would be good substitutes in soup.
Well, I bought too many sweet potatoes and wanted to try using them in a different way. Onions, carrots and cabbages are all naturally sweet and goes super well in soups so I made that mental connection and decided to test them out in chicken soup form.
And the verdict… it wasn’t bad at all! I’ll say it’s a sweeter, healthier substitute to regular stewing potatoes. For one, sweet potatoes have got more flavour, and they will sweeten up a soup in no time. I want to try a mix of pumpkin and sweet potato in a blended thick soup. Have you tried doing that? How did it turn out? I appreciate tips. Thanks in advance. 😉
The slight spice from the ginger and sweetness of the pumpkin and potatoes made me think if this as the savoury cousin the Sweet Potato Dessert we made a while ago.
A bowl of this and you have lunch/dinner/supper underway. Protein, carbs and fibers all there. I should use sweet potatoes more in savoury soups and dishes.
“Then said he, Lo, I come to do Thy will, O God. He taketh away the first, that He may establish the second. By the which will we are sanctified through the offering of the body of Jesus Christ once for all.” (Hebrews 10:9-10)
Kabocha Sweet Potato Chicken Soup
1 Chicken Whole Breast, skinless but bone-in, cut into 6-8 pieces
1 Sweet Potato, peeled & cubed
1/4 (appx 3/4 lb) Kabocha Squash, peeled & cut into 1 inch chunks
1 thumb-size Ginger chunk, peeled & smashed with cleaver or rolling pin
4 cloves Garlic, peeled & smashed
1 tbsp Salt
pinch of ground Black Pepper
6 cups Water
- Blanch chicken pieces with some boiling hot water. Drain & place in stock pot.
- Add in all the ingredients and bring water to a boil, then reduce to a simmer. Leave to bubble away, covered, for about 1 hour or until kabocha and sweet potatoes are tender.
- If using slow cooker (like I did), first bring water to a boil. It would save time to boil about 8 cups of water and use the extra 2 cups to blanch the chicken pieces. Place all ingredients in slow cooker & add enough water to come to about 1/2 inch from rim. Cover and leave to boil on LOW for 8 hours or HIGH for 4 hours.
- Taste for seasoning before serving.