Chorizo and sweet potato soup

Season of mists and mellow fruitfulness?  I don’t think so!

Mostly here at the moment it’s freezing cold and lashing with rain.  And now that we’re on half term and don’t have to go out, we can hunker down with a bowl of my new favourite, and spectacularly simple, soup.

soup 1All you need to do is roughly chop some sweet potatoes, carrots and onions and throw them into a roasting tray.  Lining the tray with parchment makes for a quick clean up once the veggies are roasted.

Add some garlic, a link of chorizo sliced into generous chunks, salt, pepper, cumin seeds and olive oil.  Don’t worry about quantities…just go with the flow!

raw veggies

Stick it in the oven at 180 C for about an hour and a half or so.  Go and knit.  Or watch a movie.  Maybe take a bath.  Whatever floats your boat relaxation-wise.

veggies cooked

When the veggies are all nice and soft and the chorizo a little crispy, pop it in the blender (you’ll probably need to do this in batches), add some stock (or, if like me you’re out of stock, a stock cube and some boiling water), and blitz till smooth.

It’s ok to nibble on a chunk (or two) of chorizo straight from the pan whilst you do this.  In fact, I’d go so far as to say you’re missing a treat if you don’t.

soup in blender

Warm through in a pan on the stove, adding a sprinkling of ground coriander to temper the sweetness of the potato and add another note of warmth, and double check the seasoning.

Serve and enjoy.

soup serving

PS…if you want an even more velvety soup just pass this through a sieve.  But I was hungry and couldn’t wait.  The soup didn’t suffer for not being sieved.  I’d have suffered had I had to wait any longer.  Make it and you’ll see what I mean…the smell is heavenly!

21 Comments
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21 Responses to Chorizo and sweet potato soup

  1. Donna says:

    Looks delicious!! I love soup. 😉

  2. Fiona M says:

    Cor! That looks blimmin’ gorgeous, will definitely be trying it.

  3. Mmm, that looks like a corker of a soup recipe, cheers!

  4. K-Line says:

    OMG – I want this. The only mod I’d make is to add a bit of heavy cream 🙂

  5. oh my word – this is gorgeous! And what about your stunning food porn shots – incredible 🙂

  6. Brigitte says:

    Yum, yum, yum…nothing more needs to be said 🙂

  7. I love soup weather. Particularly when there is no need to leave the house! This would have been wonderful after my day out scuba diving today.
    I hope you are feeling a little better.

  8. Bella says:

    Oh my gosh, this looks AMAZING. May try it tonight, adding some pumpkin & carrots in for extra nutrients. Thanks. Happy Hallowe’en!

    • Bella says:

      Bella here (again)…it was great. Husband loved it (easy–he’ll eat anything). We didn’t have onions so used garlic, added a little pumpkin (from the can) and carrots. I need to get whole cumin; I think that would be better. But it was well & truly yummy & amazing. Thanks! Easy, delicious & relatively healthy. And the best part is that we had enough left over for lunch today! :-))

      • So glad you liked it. The cumin does add a little depth and warmth that’s very pleasant, But the thing about this is that, as you found out, you can just play with the ingredients dependent on what’s in the fridge. It’s marvellous!

  9. Susan says:

    Oh yum that looks incredible… we are THISCLOSE to soup weather here, this is totally getting made… (And I really hope you’re feeling better!!)

    • I’m feeling a million times better, thanks. And thankfully! We are deep in soup weather here…lashing rain, 10 degrees if we’re lucky, high winds. Perfect for staying in, knitting and homemade soup!

  10. Andrea says:

    So, I saw this recipe pop up on your blog a few weeks ago and a I parked it in my “to make someday” list. That someday was yesterday. I picked up a link of chorizo on my walk home from work on Friday night and yesterday used a bunch of stuff I had on hand. I followed the instructions down to the part about knitting while the veggies roasted (best!) and eating a chunk of chorizo before blending it. The soup turned out glorious and I suspect it will become part of my regular repertoire. The best part is that I have a bunch of leftovers for today and a bit to freeze to eat later too. Thanks so much for sharing with us, Evie!

    • You’re so welcome. Isn’t it just the most perfect recipe for relaxing too? I’m so thrilled you like it. I’m planning a batch for this week…it’s chilly and dismally grey here so this will be the perfect antidote. And I can cast on my next project whilst it cooks! 😉

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