Serves 4
Preparation time 5 minutes
Cooking time 20 minutes.

Ingredients

  • 1 stalk lemongrass, white part only roughly chopped
  • 3 kaffir lime leaves, vein removed
  • 1 long red chili, deseeded cut into 4 pieces
  • 10g ginger sliced into coins
  • 1 onion (approx. 100g) peeled and quartered
  • 20g ghee, butter or oil of choice for dairy free / paleo
  • 600g pumpkin, chopped roughly 3cm
  • 100g parsnip, chopped roughly 3cm
  • 400g water (hot, see note below)
  • 500g chicken tenderloins
  • 2 green shallots sliced thinly for garnish

 

Method

  1. Add lemongrass, kaffir lime leaves (3), chili (1), ginger (10g) and onion into TM bowl chop 2 seconds / speed 7 scrape down sides and repeat 4 times.
  2. Add ghee, oil or butter (20g) cook 4 minutes / 100 degrees / speed 1
  3. Add pumpkin (600g), and blitz 30 seconds / speed 7, scrape down sides
  4. Add water (400g)
  5. Place chicken (500g) onto Varoma tray and put into place
  6. Cook 15 minutes / Varoma / speed 2
  7. Puree soup 1 minute / starting at speed 5 and gradually increase to speed 9
  8. Chop chicken into bite size pieces, pour soup into bowls and place chicken onto soup
  9. Garnish with green shallots

Notes Р Use hot water to save on cooking time

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