Sweet Potato and Chorizo Soup

This is a delicious mildly spiced soup that works out at only 55p a portion, making 12 portions in total which can be frozen. I like to freeze mine in individual portions.

Sweet Potato and Chorizo Soup

You will need:

  • 1kg sweet potato, peeled and roughly chopped
  • 200g chorizo, sliced
  • 2 onions, roughly chopped
  • 2 carrots, peeled and roughly sliced
  • 4 celery sticks, sliced
  • 1 fresh red chilli, finely sliced
  • 2 cloves garlic, finely sliced
  • 2 teaspoons garam masala
  • Bunch of fresh parsley
  • 2 litres chicken stock (homemade or stock cubes with water)
  • Glug of olive oil

Half the ingredients

  1. Put the olive oil in the largest pan you can find on a medium heat. The bigger it is the easier it will be to sweat off the vegetables.
  2. Add all the ingredients except the chicken stock. Sweat them down until the carrot starts to soften. Will take 10-20 minutes depending on the size of your pan. Keep stirring and control the heat so its not too high – you don’t want to burn anything.
  3. Whilst this is happening get your stock warm in another pan, simmering gently on a very low heat just to keep it warm.
  4. Once the carrots become slightly soft, add the chicken stock.
  5. Leave the stock to simmer gently for about 20 minutes, or until the sweet potato is soft, it may take slightly longer.
  6. Using a hand blender, blend the mixture, and season to taste.
  7. Serve whilst hot, and freeze the rest.



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