Sweet Potato Chorizo Soup Recipes

SWEET POTATO AND CHORIZO SOUP

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.

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP

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 & CHORIZO SOUP

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.

MEXICAN CHORIZO AND SWEET POTATO SOUP

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