Sweet Potato Garlic And Chorizo Soup
The amazing flavours of this sweet potato garlic and chorizo soup combine to form a deliciously warming winter soup.
- 50 g chorizo chopped into small 0.5cm pieces
- 1 large onion, diced
- 4 garlic cloves, crushed
- 1 tsp. mild curry powder
- 1 Kg peeled chopped sweet potatoes
- 1.5 L vegetable stock
- Salt and pepper to taste
Heat a large saucepan, large enough to hold 1.5L of liquid.
Add the chopped chorizo, stir them around in the pan for a few minutes to release their juices. When chorizo has browned remove the pieces from the saucepan with a slotted spoon and set them aside.
Add the onion and garlic and sauté in the chorizo juices until softened, about 3 mins.
Add the curry powder and stir it in for a few seconds to release the flavours.
Add the potatoes, stir for a minute then add the stock and bring the mixture to the boil. Turn down to simmer for 30 – 35 minutes until the sweet potatoes are tender.
Blend in a food processor or blender and then return to the pan.
Season to taste, add back the pieces of chopped chorizo and serve.
Calories: 198kcal | Carbohydrates: 37.2g | Protein: 5.1g | Fat: 3.4g | Saturated Fat: 1.3g | Cholesterol: 7.3mg | Sodium: 234.1mg | Fiber: 5.7g | Sugar: 8.2g | Vitamin A: 6600IU | Vitamin C: 9.9mg | Calcium: 70mg | Iron: 1.4mg