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Sweet potato soup with chicken strip dippers.

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.


Recommended for:  Lunch or dinner
Serves: 1 female


    • Chicken breast strips.
    • 1 clove garlic
    • 6-8 cherry tomatoes
    • Half a chilli (optional)
    • Half a tsp finely grated ginger
    • Quarter onion, chopped finely
    • Half a medium sweet potato
    • 1 tsp coconut oil
    • Half a tsp turmeric
    • Salt
    • Pepper
    • Chicken spice (I like lemon and herb)


  • Chopping board
  • Sharp knife
  • Fine grater
  • Garlic press
  • Blender/hand blender
  • Frying pan
  • Medium pot


  • Peel and cube the sweet potato.
  • Deseed and finely chop the chilli.
  • Gently steam the cherry tomatoes, garlic, ginger, chilli and onion in a little water until translucent.
  • Add the potato cubes, turmeric, salt and pepper.
  • Add 1.5 cups of  water and cook over medium heat for about 15 minutes.
  • Blend, adjust seasoning to taste and keep warm.
  • Heat the frying pan and add the coconut oil.
  • Fry the chicken strips quickly till just browning slightly and tender.


  • Arrange the chicken strips on a bed of fresh edible salad leaves.
  • Serve the soup into a bowl and place it next to the strips. Garnish with a few chopped green onions.


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