I’m uncertain of it’s origins geographically speaking but I’d peg it somewhere in South America. I’m sensing a peruvian/cuban thang going on. Excuse my obvious ignorance to any Peruvians/Cubans out there reading this – it’s a stab in the dark I’ll be honest as I’m Australian with Mediterranean influences so my south american knowledge is sub-par to appalling. If it makes you feel any better whatsoever, I do like what you guys are doing over there. Evidently.
This is an adaptation of an adaptation… which is probably an adaptation. My original recipe is thermomix-free if that’s how you roll. It’s an easy cook and certainly one that can be adapted to whatever you have in your fridge/pantry.
Time: prep 20 mins, cook 30 mins
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon smoky paprika
- 1 teaspoon of red chilli flakes, to taste
- 5 cloves fresh garlic, skin on
- 1 medium red onion
- 2 cups corn kernels
- 1 large sweet potato, peeled
- 400ml tin diced tomatoes
- 2-3 tomatoes, halved
- 50g large green chillies (about 5 big ones)
- 1l vegetable stock (or water)
- 200-400ml coconut milk (to taste – I prefer a less creamy soup so I go for the bottom of the range)
- 300g smoked chicken, chopped into bite-sized pieces
- salt and ground pepper, to taste
- A quick drizzle of raw agave nectar or honey, to taste
- 3 tablespoons coriander
- 2 limes, juiced (keep a wedge or two for garnish)
- olive oil
- Roasting Pan
- Preheat oven to 250c
- Throw your garlic and green chillies into the roasting pan with a splash of olive oil
- Place the roasting pan in the oven. Let it go for a good 10 minutes or so before moving onto the next step.
- Dry roast your cumin in the TMX 5 min/100°C/speed 1
- Grind the cumin to powder 40 secs/speed 9
- Set cumin aside
- Add a lug of olive oil and the onion
- Saute 6 min/100°C/speed 1
- Add the cumin, paprika, chilli flakes and cook 2 min/100°C/speed 1
- Check that your chillis have some nice dark roasty spots and are looking a liiiiitle bit wrinkly and your garlic is looking soft and a little coloured. If so, pull it out of the oven.
- Chop the tops of your chillies off then drop the chillis into the mixing bowl
- Squeeze the garlic out of it’s skins into the mixing bowl
- Add the sweet potato
- Blitz for 10 secs/speed 3
- Add the corn, tinned & fresh tomatoes and stock
- Cook 20 mins/100°C/speed 2.
- Add the coconut milk to the soup and season it to taste with sea salt, pepper and add a drizzle of agave/honey.
- Blend 30 secs/speed 7.
- Place the basket into the TMX and add the chicken.
- 5 mins/70°C/speed 2. The length of time will depend on the size of your chicken pieces.
- Remove the basket and add the lime juice and rip up the coriander before dropping that in too. 3 secs/speed 2.
- Return the chicken to the soup before serving.
- Serve into bowls, garnish with a lime wedge and prepare yourself for some satisfying happiness.