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Madhumbe(Taro root), chicken and coconut milk soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion coarsely chopped
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 1 apple chopped
  • 2 cloves garlic grated
  • 1 teaspoon thyme
  • salt and pepper to taste
  • 1 tablespoon fresh ginger grated
  • 1 lb taro root peeled, chopped
  • 2 cups chicken stock
  • 5 sage leaves chopped
  • 1 cup cooked chicken
  • 1 can coconut milk

Instructions

  1. Heat the oil in a large saucepan over medium-high heat before adding the onion, carrots and celery, apple and garlic. Cook until the onion becomes translucent.
  2. Add the ginger, garlic and thyme. Cook for a minute before adding the taro root.
  3. Toss the taro root in the oil and cook for 5 minutes. Add the chicken stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
  4. Pour the soup into a blender and blend until smooth. Blend until smooth.
  5. Return to saucepan and add the coconut milk and cooked chicken. Serve hot.