Sweet Potato Chorizo Soup Recipes

Steps:

• Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
• Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.

Steps:

• Heat EVOO in large pot over medium high heat. Add sausage and cook until brown, stirring often (around 8-10 minutes). Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until soften, stirring often. Add broth and potatoes, season with paprika, chipotle, S&P bring to a boil, scraping up browned bits. Reduce heat to medium low, cover and simmer until potatoes are soft, stirring occasionally, around 30 minutes. Use a potato masher or immersion blender and mash some potatoes in pot. Add sausage, spinach and simmer semi covered around 20 minutes. Season with S&P if needed.

Steps:

• Chop carrots, celery, onions and sweet potatoes. Peel and slice garlic and chorizo. Finely chop parsley leaves and stalks.
• Bring a large pot to medium-high heat. Pour in the olive oil and add all the chopped and sliced ingredients (including the chorizo) into to pot. Add curry powder and mix with a wooden spoon.
• Cook for about 10 minutes or until the carrots have softened but are not falling apart and the onions are translucent in colour.
• Pour 1.8L boiling water into a large jug over the two stock cubes. Stir to dissolve the cubes and add to the vegetables. Give soup a good stir and bring to a boil.
• Reduce heat, cover pot with a lid and simmer for 15-20 minutes or until the sweet potato is cooked through. Season with salt and pepper. Stir and allow soup to cool slightly. Using a food processor or hand blender, blend soup in batches until smooth.
• Divide into bowls and top with finely diced chilli, salt and pepper.

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
• Photograph by Christopher Testani

Steps:

• Preheat Oven to 200C/fan 180C
• Place the sweet potato, red onion and garlic in a single layer in a roasting tray and drizzle with oil and a pinch of salt and pepper. Bake in the oven for 45 min until the sweet potato and garlic are soft.
• Transfer the contents of the baking tray to deep pan removing the skin from the garlic as you go. Add 500 mL of the stock and blend with a hand blender until smooth (or alternatively use a freestanding blender). Add more stock until the desired consistency is reached.
• Add the chorizo to the soup and bring gently to the boil, then simmer for 5 min to warm the chorizo through. Season to taste.
• Serve with crusty bread