Posted: 3 January 2019
1 small onion
3 baby new potatoes
2 garlic cloves
1 chicken stock cube (reduced salt)
800ml boiling water
400g tin chopped tomatoes
1 tbsp tomato puree (15g)
1 tsp ground cumin (5g)
¼ tsp cayenne pepper (1.25g)
150g cooked chicken
200g tin sweetcorn (low salt)
1 tbsp chopped fresh parsley (15g)
sea salt and freshly ground black pepper
Finely chop the onion and dice the potatoes. Peel and crush the garlic with a garlic crusher or use the fine side of a grater. Heat a large saucepan over a medium heat and add the stock cube and boiling water with the tomatoes and bring to a simmer.
Tip the onion and potatoes into the simmering liquid with the garlic, tomato puree, cumin, cayenne pepper and season with a little salt, if using and plenty of freshly ground black pepper. Cook for 10-15 minutes or until the potatoes are completely tender.
Meanwhile, chop the chicken into dice and drain the sweetcorn into a sieve and rinse under cold running water. Stir both into the soup and allow to warm through. Ladle the soup into bowls and scatter over the parsley to serve.
This soup will keep in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. Bring individual portions of 600ml in a flask or an airtight containers and reheat in the microwave or on a low heat with a saucepan to serve. Bring a spoon if transporting.