WHAT'SinSEASON

-  AUTUMN -

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Sweet Potato

Sweet potatoes are a tuberous root vegetable rather than a true potato. This highly versatile vegetable is deliciously sweet and tender when cooked.

Sweet potatoes are low GI therefore slow to digest. They are also very nutritious, providing vitamins A, C and B6, dietary fibre, potassium, folate, niacin and calcium.

GREEN VEGGIE MINESTRONE WITH BASIL & PARMESAN OIL

Preparation 30 mins | Cooking 45 mins | Serves 4-6

600g chicken thigh fillets, roughly chopped
⅓ cup laksa paste
500g small chokos
2 tbs peanut oil
3 green onions (shallots), thinly sliced
1 cup chicken stock
½ small Chinese cabbage (Wombok), trimmed and shredded
1 cup reduced fat coconut cream
⅓ cup mint leaves
½ cup coriander leaves
Rice noodles, lime wedges and extra sliced long red chilli, to serve

1. 

To make basil & parmesan oil, place basil and oil in a small food processor. Process until finely chopped. Stir in parmesan. Stir in parmesan and set aside.

2. 

Heat oil in a large saucepan over medium heat. Add leek, garlic, chilli and celery and cook, stirring often, for 5 minutes until leeks softens.

3.

Add chicken, cabbage and coconut milk to wok. Stir-fry until cabbage just wilts. Top with mint and coriander. Serve with rice noodles, lime wedges and extra chilli.

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4.

Ladle soup into bowls. Drizzle with remaining basil and parmesan oil. Sprinkle with parmesan and basil and serve.