Sweet Potato And Chorizo Soup
This hearty and flavorful sweet potato and chorizo soup combines the natural sweetness of roasted sweet potatoes with the smoky richness of cured chorizo. The dish is elevated by roasting the sweet potatoes, red onions, and garlic to enhance their flavors before blending them into a smooth and comforting soup. With a touch of seasoning and a generous serving of crusty bread, this soup makes for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 3 tbsp vegetable oil
- 500 g sweet potato, cut into large chunks
- 1 large red onion, cut into quarters
- 3 garlic clove, unpealed
- 750 mL-1 L chicken stock
- 200 g cured chorizo, cut into 1 cm pieces
- maldon salt and pepper to season
Instructions
- 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
Yield
Serves 4
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