Sweet Potato & Chorizo Soup
Warm up your autumn evenings with a delightful bowl of Sweet Potato & Chorizo Soup! This hearty dish combines the natural sweetness of roasted sweet potatoes with the spicy kick of chorizo, creating a perfect harmony of flavors. Top it off with a sprinkle of fresh cilantro for that extra zing—your taste buds will thank you!
Prep
15
min
Cook
50
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 4 carrots
- 2 small bulbs garlic
- 1 onion
- 4 large sweet potatoes
🥩Meat & Seafood(1)
- Chorizo
🫙Pantry Staples(1)
- 2 vegetable stock cubes
🧂Spices & Seasonings(3)
- Garlic powder
- Paprika
- Salt & pepper
👨🍳 Instructions
- 1
Peel & chop your vegetables & add to your oven dish.
- 2
Drizzle with olive oil & add all your seasonings, add your garlic bulbs with tops cut off & roast in oven for 50 minutes at 200°C.
- 3
Fry off your chorizo & scoop out for later.
- 4
Once your vegetables are ready, add them to the pan with your chorizo oil & add approximately 800ml vegetable stock (adjust based on desired consistency).
- 5
Blend until smooth & serve.
- 6
Top with cream, chili flakes, chorizo & a crusty roll with lots of butter.
Share this recipe
Prep
15
min
Cook
50
min
Serves
6
people
Level
beginner
Share this recipe
Sweet Potato & Chorizo Soup
Warm up your autumn evenings with a delightful bowl of Sweet Potato & Chorizo Soup! This hearty dish combines the natural sweetness of roasted sweet potatoes with the spicy kick of chorizo, creating a perfect harmony of flavors. Top it off with a sprinkle of fresh cilantro for that extra zing—your taste buds will thank you!
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 4 carrots
- 2 small bulbs garlic
- 1 onion
- 4 large sweet potatoes
🥩Meat & Seafood(1)
- Chorizo
🫙Pantry Staples(1)
- 2 vegetable stock cubes
🧂Spices & Seasonings(3)
- Garlic powder
- Paprika
- Salt & pepper
👨🍳 Instructions
- 1
Peel & chop your vegetables & add to your oven dish.
- 2
Drizzle with olive oil & add all your seasonings, add your garlic bulbs with tops cut off & roast in oven for 50 minutes at 200°C.
- 3
Fry off your chorizo & scoop out for later.
- 4
Once your vegetables are ready, add them to the pan with your chorizo oil & add approximately 800ml vegetable stock (adjust based on desired consistency).
- 5
Blend until smooth & serve.
- 6
Top with cream, chili flakes, chorizo & a crusty roll with lots of butter.