{Soup} Butter Chicken & Sweet Potato

I couldn't have chosen a better day to post this lovely winter warmer! On Sunday, for Mother's Day, I made a Sunday Starter to get our guests into winter-mode, get comfortable, but still have more than enough space left for the food that was to come. I didn't want to spend too much time in the kitchen, but I wanted to keep my food fresh, looking delicious and be able to enjoy the day without having to be overly concerned about rushing back and forth from the kitchen every now and again. So to you it might look like a pumpkin or butternut soup? Nope, guess again...

Here is my quick and easy mystery soup recipe, thick and saucy!

{Ingredients}

1 packet Pick n Pay diced sweet potato

750 ml boiling water

1 packet Ina Paarman Butter Chicken Sauce

1 packet Pick n Pay mushrooms - own choice

1 tbsp. olive oil

1 tsp. Ina Paarman Rosemary & Olive spice

{Method}

Cook the sweet potato in the boiling water with the lid on until soft when tested with a fork.

Pan fry mushroom in olive oil and spice with Rosemary & Olive spice until light brown, drain.

Once the sweet potato is cooked, approximately 20 minutes, drain.

Mash the sweet potato and add the butter chicken sauce. Mix well.

Let it simmer for 5 minutes and finally add the rosemary & olive mushrooms.

If the soup is too thick, add milk or cream to taste.

Salt & pepper to taste.

*Serving suggestion: Add some fresh Italian Herbs, parsley or mint as garnish and serve with a freshly baked Ciabatta from Pick n Pay.

I call it The Beautiful Butter Chicken & Sweet Potato Soup!

{Easy-to-find Pick n Pay Shopping list}

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