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Chicken soup is comfort food – here are four variations.

- Johané Neilson

Sweet potato and sesame chicken soup

Under R80 • Serves 4

Preparation time: 15 minutes • Cooking time: 20 minutes

• 1.2L chicken stock

• 500g orange sweet potatoes, diced

• 30ml olive oil

• 1 bunch spring onions chopped

• 2 garlic cloves, finely chopped

• 1 knob of ginger, peeled and grated

• 400g chicken breasts, cut into bite-size cubes

• 30ml sesame seeds

• 30ml sriracha sauce for a bit of a bite (or ordinary tomato paste)

• juice and zest of 2 limes

1 Heat the stock in a saucepan and cook the sweet potatoes in it until done, then purée the sweet potatoes with a stick blender.

2 Heat the oil in a pan and sauté the spring onions, garlic and ginger until fragrant. Add the chicken, sesame seeds and sriracha and stir-fry until the chicken starts to brown.

3 Spoon the chicken and seasoning into the sweet potato soup and season to taste with salt, pepper and the lime juice and zest. Simmer until the chicken is cooked and serve with an extra drizzle of sriracha.

Curried chicken noodle soup

Under R115 • Serves 4

Preparation time: 15 minutes

• Cooking time: 15 minutes

• 5ml oil