Sweet Potato and Chorizo Soup

Sweet Potato and Chorizo Soup

I love chorizo more than a human should love a cured meat. I would date it if it wasn’t already dated for health and safety reasons. It can make anything it touches a delicious meal. Pasta, Roasts, Pancakes? You name it and it can do it (I have a chorizo pancake recipe in my recipe banks somewhere). So for this recipe it has to help out the humble and criminally underused sweet potato.

This soup takes an hour to make and can be frozen if desired. It will keep for weeks in a freezer just waiting and calling you like the telltale heart diarama. It wont last that long though because I am 100% certain you will have it eaten by then. The recipe is based on Jamie Oliver’s soup of the same name but I have changed the spices used to give it a deeper flavour which you will be disappointed about.

Sweet Potato and Chorizo Soup

Ingredients

  • 2 Onion (Chop into 1.5 inch pieces)
  • 2 Carrots (Chop into 1.5 inch pieces)
  • 2 Celery Sticks (Chop into 1.5 inch pieces)
  • 4 Cloves of Garlic (Diced)
  • 800g Sweet Potato (Chop into 1.5 inch pieces)
  • 200g Chorizo (Chop into 1.5 inch pieces)
  • 1.8l Chicken Stock
  • 1 heaped teaspoon Paprika
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon Cinnamon
  • 1 heaped teaspoon Parsley
  • 1 heaped teaspoon Tumeric
  • 1 heaped teaspoon Curry Powder

Directions

Step 1. Chop the Vegetables, Sweet Potato, Chroizo and Garlic
Step 2. Put a large pan on a Medium/High heat. When hot add 2 tablespoons of olive oil and then add the chopped ingredients. Cover the pot and stir every 5 minutes for 15 minutes until carrots are tender but still firm.
Step 3. Put on a kettle with 1.8 liters of water and make the stock.
Step 4. Add the entire list of spices into the veg and mix so it covers the entire pot of vegetables.
Step 5. Add the stock to the vegetables and leave the pot to simmer for 25 minutes
Step 6. Once the Sweet Potato is tender to the touch use a hand blender/liquidizer to blend the soup into a smooth orange soup.

 

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