This is a great soup, one to add to the "tried and true" files. It's simple, it's filling, and it's inexpensive to make. Oh, and it is delicious.
The recipe is part of Jamie Oliver's campaign to teach us all how that cooking can be easy, economical, healthy, and oh so much better than take-out or processed food from the grocery store. Make a meal like this, and you know he is right.
One thing that I found that makes things infinitely easier is buying the pre-chopped Mirepoix mix from Trader Joe's. You might give up a little bit of flavor, but the time savings is worth it, and this is such a flavorful soup anyway, you won't miss it. So then the only chopping is the sweet potatoes and the parsley, and of course the sausage.
One note about the sausage: you have to find traditional, dry Spanish chorizo. It should be very hard to the touch, and kind of a dark blood-red color inside. We were able to find it at Mollie Stone's here in San Francisco, so it is out there.
And a big thank you to my friend Nancy, who served this to us as a first course with dinner last month, and introduced me to it. A great dish for company, or just a chilly night in!
And with that, I am making good on my promise from last post, and sticking some in the freezer for a future night.
Sweet Potato Chorizo Soup
2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
800g sweet potatoes
200g chorizo sausage
small bunch of fresh parsley
1 heaped teaspoon curry powder
2 chicken or vegetable stock cubes
1 fresh red chilli
Peel and roughly slice the carrots
Slice the celery
Peel and roughly chop the onions
Peel and slice the garlic
Peel and chop the potatoes
Slice the chorizo
Finely chop the parsley leaves and stalks
Put a large pan on high heat and add 2 tablespoons of olive oil
Add all your chopped and sliced ingredients with the curry powder and mix together with a wooden spoon
Cook for around 10 mins with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden
Put the stock cubes into a jug and pour in 1.8 litres of boiling water
Stir until the stock cubes are dissolved then add to the vegetables
Give the soup a good stir and bring to the boil
Reduce the heat and simmer for 10 mins until potato is softened
Season with salt and pepper
Using a hand blender or liquidiser, pulse the soup until smooth and scatter over a little finely chopped chilli
Divide between bowls and serve!!
2 sticks of celery
2 medium onions
2 cloves of garlic
800g sweet potatoes
200g chorizo sausage
small bunch of fresh parsley
1 heaped teaspoon curry powder
2 chicken or vegetable stock cubes
1 fresh red chilli
Peel and roughly slice the carrots
Slice the celery
Peel and roughly chop the onions
Peel and slice the garlic
Peel and chop the potatoes
Slice the chorizo
Finely chop the parsley leaves and stalks
Put a large pan on high heat and add 2 tablespoons of olive oil
Add all your chopped and sliced ingredients with the curry powder and mix together with a wooden spoon
Cook for around 10 mins with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden
Put the stock cubes into a jug and pour in 1.8 litres of boiling water
Stir until the stock cubes are dissolved then add to the vegetables
Give the soup a good stir and bring to the boil
Reduce the heat and simmer for 10 mins until potato is softened
Season with salt and pepper
Using a hand blender or liquidiser, pulse the soup until smooth and scatter over a little finely chopped chilli
Divide between bowls and serve!!
