PERUVIAN SWEET POTATO SOUP WITH CORN, CHICKEN & QUINOA

This healthful and delicious soup, inspired by a recipe in Jamie Oliver’s “Super Foods Family Classics” is full of flavour and vegetables. 1 tbsp. extra virgin olive oil 1 lb. boneless, skinless chicken thighs, thinly sliced

1 tsp. each ground coriander and kosher salt 1/2 tsp. each ground cumin 1/4 tsp. each ground cloves and freshly ground black pepper 1 onion, chopped 2 cloves garlic, finely chopped 1 lb. potatoes, cut into 3/4” cubes 1 lb. sweet potatoes, cut into 3/4” cubes 2 sweet peppers, cut into 3/4” dice 6 cups chicken stock (or more) 2 corn on the cob, husked and carefully cut into 3/4” rounds

1/2 cup quinoa, rinsed

2 limes, one halved and one sliced into wedges 1/3 cup chopped fresh cilantro 3 oz. feta cheese, crumbled

1. Heat oil in a large pot. Add chicken. Cook until chicken loses it raw appearance. In a small bowl mix coriander with salt, cumin, cloves and pepper. Add to chicken and cook until lightly browned. Add onions and garlic and cook a few minutes

2. Add potatoes, sweet potatoes and peppers. Cook gently 5 minutes. Add stock, bring to a boil and then simmer 15 to 20 minutes or until potatoes are almost tender.

3. Add quinoa and cook 10 minutes. Add corn, lime halves and cook another 5 to 10 minutes until quinoa and corn are cooked. Quinoa will thicken the soup a little. Season to taste.

4. Serve topped with cilantro, cheese and lime wedges. Makes 6 to 8 servings