SWEET POTATO MEXICAN SOUP

SERVES 4 PREP 15 MINS COOK 6 HOURS 5 MINS

✦ ½ bunch coriander ✦ 1 tbsp vegetable oil ✦ 270g jar chargrilled capsicums, drained, diced ✦ 1 red onion, diced ✦ 2 cloves garlic, crushed ✦ 35g sachet chilli spice mix ✦ 2 tsp smoked paprika ✦ 2 cups chicken stock ✦ 2 cups water ✦ 1kg orange sweet potato, peeled, cubed ✦ 400g can corn kernels, drained ✦ 400g can black beans, rinsed, drained ✦ crispy bacon, sour cream, sliced avocado, toasted baguette, to serve

1 Separate coriander leaves and stems. Finely chop stems. Reserve leaves.

2 In a 4.5-litre (18-cup) slow cooker, heat oil on High. Cook coriander stems, capsicum, onion, garlic, spice mix and paprika, stirring, 4-5 mins until softened.

3 Add stock, water and sweet potato. Cook, covered, on Low 6 hours. Cool 15 mins. Using an electric stick mixer, blend soup until smooth. Season to taste, adding water, if needed, to loosen soup.

4 Stir in corn and black beans. Serve soup topped with bacon, sour cream, avocado and reserved coriander leaves. Accompany with toasted baguette.