Spring is still a bit reluctant to show its face here in Germany, so let’s have another warm, rich soup to warm your belly, shall we? This is a recipe I got from Jamie Oliver and after tweaking it a bit to my liking it became a regular in my kitchen during the cold months. The taste of the veggies mixed with the spicy chorizo makes a wonderful, thick soup that is a whole meal in itself.
The original recipe only calls for veggies, some spices, the chorizo and the chicken stock. I tried it that way and the result was nice, but a bit too watery for my taste. So I added some coconut milk to give the soup a more creamy texture. I also added the fried, crispy bits of chorizo as a tasty garnish and this little extra just takes this soup over the top, I think. Give it a try!
Sweet potato soup with chorizo
- 2 carrots peeled and diced
- 2 stalks of celery diced
- 1 large onion peeled and chopped
- 2 cloves of garlic chopped
- 600 g sweet potatos peeled and diced
- 2 chorizo sausages diced
- 1 handful of fresh parsley chopped
- 1/2 tsp curry powder
- 1/2 tsp chili flakes
- 1 cup chicken stock
- 2 cups water
- 1/2 cup coconut milk
- salt and pepper to taste
- Place a large pot over medium heat, add a splash of olive oil and add all the vegetables and half of the chorizo. Cook for about 10 minutes, stirring occasionally.
- Add the curry powder, the chili flakes and the parsley.
- Add the water and chicken stock, cover the pot with a lid, reduce the heat and let it simmer for around 20 minutes or until the sweet potatos are soft.
- Use a stick blender and puree the ingredients until you have a smooth soup.
- Add the coconut milk. If the soup is still too thick, you can add some more water until you have the desired consistency.
- Season with salt and pepper.
- Heat up a small pan and fry the remaining pieces of chorizo until they are brown and crispy.
- Top the soup with a spoonful of fried chorizo and serve with fresh bread.