Did you know that sweet potatoes are lower on the glycaemic index than regular potatoes?
I found out while perusing Denise Austin’s diet and fitness site, where I got the original recipe for this satisfying soup. I made some variations to make it suit my family’s taste.

Ingredients:
- One large sweet potato
- one large onion
- 1 10 oz package of frozen corn
- two celery stalks
- 4 cups chicken stock
- 1 Tablespoon olive oil
- salt
- pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Salsa
- sour cream
- 2 chicken breasts
- 1 small ripe avocado or 1/2 of a large one

Peel and chop onion. Wash and cut celery stalks. Peel and cut the potato in 1/2 inch cubes.
Heat the oil in a medium soup pot or dutch oven. Add the chopped onion and celery and saute on medium heat until soft.
Add salt, pepper, oregano and cumin.
Add sweet potato cubes and stir in the oil.
Add corn and stock, and let the soup cook, covered, for about 15 minutes, until the potatoes are tender.

Add 1/4 cup salsa and let the soup cook for another couple of minutes.
(I omitted this step, adding the salsa to the individual bowls)

While the soup cooks, cut the chicken breasts into small strips or bite sized pieces and fry in a small amount of olive oil until it’s browned and cooked through.

Peel, stone and cut the avocado in small cubes.

To serve, ladle soup into bowls, add a dollop of sour cream, extra salsa (if you like), some chicken breast pieces and some avocado.

I like to serve it like this because salsa, avocado and sour cream are optional ingredients. The chicken breast tastes nicer if it is fried on it’s own and added to the individual bowls rather than added to the soup in the pot.

The original recipe didn’t call for chicken or sour cream.