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Sweet Potato and Chorizo Soup

Cold weather makes people crave warm, filling comfort food. The problem with comfort food is it leaves us feeling rather uncomfortable later! Here is a delicious recipe adapted from Jamie Oliver’s Cookbook – Jamie’s Food Revolution.

You will need:

2 carrots roughly chopped

2 medium onions roughly chopped

2 celery stalks roughly chopped

4 sweet potatoes roughly chopped

1.5 links of chorizo sausage (hot or mild) cut into slices *I typically get one of each

.5 links of chorizo sausage – cubed or cut into thin rounds

1 1/2 cartons of chicken broth (low sodium)

2 – 3 tbsp curry powder (depending on your taste)

1 – 2 tsp chipotle powder

salt and pepper to taste

Method

Put chopped vegetables, and chorizo (not the cubed chorizo!) into a large pot and let cook down on medium high for 10 – 15 minutes. After the vegetables ave softened add in chicken broth, curry powder, chipotle powder and salt and pepper. Let simmer on stove for at least 30 minutes. Once everything has cooked through run an immersion blender through the soup until smooth. Once the soup is smooth put in the remaining chorizo sausage!

Notes and Substitutions

1. Sweet potatoes and Yams are very close in taste and in this recipe I feel they can be interchanged. If you are going to use yams instead of sweet potatoes your soup will be oranger in hue and may taste slightly sweeter.

2. Chorizo Sausage can be purchased uncooked and smoked. Typically I buy smoked chorizo, as I prefer the taste and find that cooked chorizo renders less fat while it is heating through. If you want to use uncooked chorizo I suggest cooking the chorizo through before to avoid the extra fat in your dish.

3. If you don’t have chicken broth you can substitute vegetable broth. In my experience with vegetable broth I find it needs more seasoning than when chicken broth is used.

4. Chipotle and curry can not only be aquired tastes but they can also be spicy! If the soup is too spicy for all people who will be enjoying, serve with some plain yogurt, or sour cream to lessen the blow of the spices

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