Tuesday, November 3, 2015

Fall Favorites: Sweet Potato and Chorizo Soup

Today is the first post in my series of “Fall Favorites” where I’ll introduce you to my family’s favorite fall recipes. Today’s recipe is my absolute favorite Food Revolution recipe by Jamie Oliver, Sweet Potato and Chorizo Soup. You know it is a hit when it keeps coming to mind when you sit down to write. I think this is the third time I’ve written about this recipe, more than any others. It is simple, delicious and it showcases my favorite food in the world…sweet potatoes! This yummy soup is a fall staple in our house and I get asked about it all the time. It has even been included in some of my cooking classes. When blended, the soup becomes thick and creamy but without using any dairy products. It is loaded with veggies but the small bit of sausage brings a bit of spice and meaty flavor to it.

Happy Cooking!

Sweet Potato and Chorizo Soup

From Jamie Oliver’s Food Revolution


1 3/4 quarts chicken stock

olive oil

2 large carrots, peeled

2 celery stalks, sliced evenly

2 medium onions, peeled and rough chopped

2 cloves garlic, peeled and sliced

1 3/4 pounds sweet potatoes, peeled and rough chopped

7 ounces chorizo sausage, sliced

small bunch fresh parsley, fine chopped

1 heaped teaspoon Madras curry powder

sea salt and freshly ground black pepper

1 fresh red chile, fine diced (This is just for garnish at the end, I bought very spicy sausage so I actually topped mine with either plain yogurt or grated cheddar and also some nutmeg)

Bring the stock to boil in a saucepan. Let it simmer on the back burner.

Bring a large pot to medium-high heat. Pour in the olive oil. Put all the chopped and sliced foods (all the veggies and the chorizo) into the hot oil. Add the curry powder and mix it all up.

Cook until the carrots have softened but are not falling apart and the onions have turned a little golden, about 10 minutes.

Pour in the hot stock. Give the soup a stir and let it come to a boil. Reduce the heat and simmer the soup until the sweet potato is cooked through, about 10 minutes.

Season the soup with salt and pepper. Stir. Taste. Season it to your taste.

Blend the soup with an immersion blender (easiest) or by pouring it into a large blender or food processor. This part is very important and totally “makes” the soup!

Jamie says top with diced chile and serve but I used some plain yogurt and nutmeg.

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