Sweet Potato And Chorizo Soup Recipes

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SWEET POTATO AND CHORIZO SOUP



Sweet potato and chorizo soup image

A tasty sweet potato soup recipe that is both filling and satisfying.

Categories     soup     sweet potato     chorizo     sweet potato and chorizo soup

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 tsp. oil, plus extra to garnish
75 g (3oz) chorizo, skinned and chopped
1 onion, chopped
1 g large garlic clove, finely chopped
750 g (1lb 11oz) sweet potatoes, cut into rough 2.5cm (1in) pieces
1 l (2 pint) hot vegetable or chicken stock
2 rosemary sprigs

Steps:

  • Heat the oil in a large pan and fry the chorizo until golden. Lift out with a slotted spoon on to a plate and set aside.
  • Gently fry the onion in the empty chorizo pan for 8-10min until softened, then add the garlic and fry for 1min more. Stir in the sweet potatoes and cover with the stock. Add the rosemary sprigs and bring to the boil, then turn down the heat and simmer for 10-15min until the potatoes are completely soft.
  • Pull out and discard the woody rosemary stalks (most of the leaves will have dropped into the soup). Use a hand blender to whiz the soup until smooth - thinning with a little more stock or boiling water if it seems too thick. Season to taste, then divide among four warmed bowls. Garnish with the fried chorizo and a swirl of oil.

Nutrition Facts : Calories 242 calories

MEXICAN CHORIZO AND SWEET POTATO SOUP



Mexican Chorizo and Sweet Potato Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 corn tortillas, cut into strips
2 tablespoons vegetable oil
Kosher salt
3/4 pound fresh chorizo or other spicy sausage, casings removed
1/2 teaspoon ground cumin
1 large sweet potato, peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 14-ounce can diced tomatoes
4 cups baby spinach
Juice of 1 lime
3/4 cup roughly chopped fresh cilantro
1 avocado, halved, pitted and chopped

Steps:

  • Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
  • Photograph by Christopher Testani

Nutrition Facts : Calories 582, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 840 milligrams, Carbohydrate 51 grams, Fiber 9 grams, Protein 36 grams

SWEET POTATO & CHORIZO SOUP RECIPE - (4.1/5)



Sweet Potato & Chorizo Soup Recipe - (4.1/5) image

Provided by Lovetocook-3

Number Of Ingredients 11

2 Tbls EVOO
12-16 oz Chorizo or Linguica Sausage quartered lengthwise and cut crosswise into slices.
1 large Spanish Onion, chopped
2 large garlic cloves, minced
2 lbs. sweet potatoes (yams) peeled, quartered lengthwise, cut crosswise into slices.
1 lb. Yukon gold potatoes, peeled, quartered lengthwise, cut crosswise into slices.
6 cups low salt chicken broth
1-9 oz bag fresh baby spinach chopped.
Smoked paprika to taste
Chipotle pepper to taste
S&P.

Steps:

  • Heat EVOO in large pot over medium high heat. Add sausage and cook until brown, stirring often (around 8-10 minutes). Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until soften, stirring often. Add broth and potatoes, season with paprika, chipotle, S&P bring to a boil, scraping up browned bits. Reduce heat to medium low, cover and simmer until potatoes are soft, stirring occasionally, around 30 minutes. Use a potato masher or immersion blender and mash some potatoes in pot. Add sausage, spinach and simmer semi covered around 20 minutes. Season with S&P if needed.

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP



Sweet Potato, Spinach and Mexican Chorizo Soup image

A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage-basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.

Provided by Alejandra Ramos

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked Spanish paprika
2 large sweet potatoes, cut into 1/2-inch cubes (not peeled)
1/4 cup tomato paste
12 cups low-sodium chicken broth
1/2 pound baby spinach
1 bunch cilantro, coarsely chopped
Juice of 1 large lime
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
  • Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.

SWEET POTATO AND SAUSAGE SOUP



Sweet Potato and Sausage Soup image

Provided by Jean Anderson

Categories     Soup/Stew     Sausage     Spinach     Sweet Potato/Yam     Fall     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

SLOW COOKER SWEET POTATO AND CHORIZO CHILI



Slow Cooker Sweet Potato and Chorizo Chili image

A tasty twist on an old favorite. Garnish with sliced avocado, cilantro, green onion, Cheddar cheese, sour cream, or any of your favorite chili toppings!

Provided by Hollie Penuel

Categories     Pork Chili

Time 4h15m

Yield 6

Number Of Ingredients 15

1 (1 pound) ground Mexican chorizo
1 medium onion, diced
1 green bell pepper, diced
1 (4 ounce) can chopped green chiles
1 clove garlic, minced
1 (15 ounce) can chili beans
1 (14 ounce) can diced tomatoes with green chiles
1 large sweet potato, diced
½ (6 ounce) can tomato paste
1 teaspoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 bay leaf
salt and ground black pepper to taste
3 cups water, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Saute chorizo, onion, and bell pepper until chorizo is mostly browned and vegetables soften, about 10 minutes. Add green chiles and garlic; saute for 3 to 5 minutes more.
  • Transfer sauteed mixture to a slow cooker. Add chili beans, diced tomatoes, sweet potato, tomato paste, chili powder, cinnamon, cloves, bay leaf, salt, and pepper. Mix well. Add water until chili is at your desired consistency.
  • Cook on High for at least 4 hours. Serve in deep bowls.

Nutrition Facts : Calories 375 calories, Carbohydrate 38.4 g, Cholesterol 65 mg, Fat 17.8 g, Fiber 7.8 g, Protein 18.5 g, SaturatedFat 0.1 g, Sodium 1595.8 mg, Sugar 10.5 g

SWEET POTATO & CHORIZO SOUP



Sweet Potato & Chorizo Soup image

Make and share this Sweet Potato & Chorizo Soup recipe from Food.com.

Provided by Mandy

Categories     Yam/Sweet Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 carrots, roughly sliced
2 celery ribs, sliced
2 onions, peeled & roughly chopped
800 g sweet potatoes, peeled & roughly chopped
2 garlic cloves, peeled and sliced
200 g chorizo sausage, peeled & sliced
1 small bunch fresh parsley, finely chopped
olive oil
1 teaspoon curry powder
2 chicken stock cubes (with 1.8L of boiling water) or 2 vegetable bouillon cubes (with 1.8L of boiling water)
sea salt & freshly ground black pepper
1 fresh red chili, finely diced (as garnish)

Steps:

  • Chop carrots, celery, onions and sweet potatoes. Peel and slice garlic and chorizo. Finely chop parsley leaves and stalks.
  • Bring a large pot to medium-high heat. Pour in the olive oil and add all the chopped and sliced ingredients (including the chorizo) into to pot. Add curry powder and mix with a wooden spoon.
  • Cook for about 10 minutes or until the carrots have softened but are not falling apart and the onions are translucent in colour.
  • Pour 1.8L boiling water into a large jug over the two stock cubes. Stir to dissolve the cubes and add to the vegetables. Give soup a good stir and bring to a boil.
  • Reduce heat, cover pot with a lid and simmer for 15-20 minutes or until the sweet potato is cooked through. Season with salt and pepper. Stir and allow soup to cool slightly. Using a food processor or hand blender, blend soup in batches until smooth.
  • Divide into bowls and top with finely diced chilli, salt and pepper.

Nutrition Facts : Calories 297.2, Fat 13.1, SaturatedFat 4.9, Cholesterol 29.5, Sodium 895.5, Carbohydrate 34.1, Fiber 5.5, Sugar 8.4, Protein 11.2

SWEET POTATO AND CHORIZO HASH



Sweet Potato and Chorizo Hash image

A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.

Provided by dtreglia

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 35m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh rosemary
salt and ground black pepper to taste
1 medium onion, diced
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 link Spanish chorizo sausage, casing removed, chopped

Steps:

  • Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
  • Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 22.4 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 328.7 mg, Sugar 7.1 g

SWEET POTATO AND CHORIZO SOUP



Sweet Potato and Chorizo Soup image

A quick and easy soup full of flavour.

Provided by jessicabunnyrabbit

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat Oven to 200C/fan 180C
  • Place the sweet potato, red onion and garlic in a single layer in a roasting tray and drizzle with oil and a pinch of salt and pepper. Bake in the oven for 45 min until the sweet potato and garlic are soft.
  • Transfer the contents of the baking tray to deep pan removing the skin from the garlic as you go. Add 500 mL of the stock and blend with a hand blender until smooth (or alternatively use a freestanding blender). Add more stock until the desired consistency is reached.
  • Add the chorizo to the soup and bring gently to the boil, then simmer for 5 min to warm the chorizo through. Season to taste.
  • Serve with crusty bread

SWEET POTATO AND CHORIZO SOUP



Sweet Potato and Chorizo Soup image

Fabulous rich smokey soup

Provided by gracesmummy

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oil and chorizo in pan until chorizo is golden brown. Remove chorizo and use oil to fry onion in.
  • Fry for 8-10 mins until soft then add garlic and fry for 1 minute. Stir in sweet potato and stock, bring to boil the simmer for 10-15 mins, until sweet potatoes are soft.
  • Remove sprigs of rosemary and add chorizo back in. Use hand blender to whiz soup until smooth, season to taste.
  • Divide into 4 bowls and garnish with a swirl of oil.
  • Serve with crusty bread.

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