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Sweet Potato & Chorizo Soup
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Sweet Potato & Chorizo Soup

1 Std. 15 Min.Für 6Nutri-Score C€€
von @thegirldinnerdiaries21 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • sweet potatoes (peeled and chopped)Obst & Gemüse4 Stücke
  • carrots (peeled and chopped)Obst & Gemüse4 Stücke
  • onion (peeled and chopped)Obst & Gemüse1 Stück
  • garlic bulbs (tops cut off)Obst & Gemüse2 Stücke
  • paprikaGewürze2 g
  • garlic powderGewürze2 g
  • saltGewürze3 g
  • pepperGewürze1 g
  • vegetable stock cubesVorräte2 Stücke
  • chorizo (diced)Fleisch200 g
  • olive oilVorräte30 ml
  • water (for the vegetable stock)Getränke800 ml
  • cream (for topping)Milchprodukte60 ml
  • chilli flakes (for topping)Gewürze2 g
  • crusty rolls (to serve)Backwaren6 Stücke
  • butter (for the rolls)Milchprodukte60 g

pro Portion

Nährwerte

285kcal

Kohlenhydrate
35 g
Eiweiß
7 g
Fett
13 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Auflaufform
  • Bratpfanne
  • Kochtopf
  • Stabmixer

Schritt für Schritt

Zubereitung

  1. Prepare the vegetables

    • Peel and chop the sweet potatoes, carrots and onion.
    • Add everything to an oven dish.
    Schritt 1

  2. Season and roast

    • Drizzle the vegetables with olive oil and add the paprika, garlic powder, salt and pepper.
    • Add the garlic bulbs with their tops cut off.
    • Roast in the oven at 200 °C.
    Schritt 2

  3. Fry the chorizo

    • Fry the chorizo in a pan until crisp.
    • Scoop it out and set aside, keeping the chorizo oil in the pan.
    Schritt 3

  4. Build the soup

    • Add the roasted vegetables to the pan with the chorizo oil.
    • Pour in the vegetable stock made with the stock cubes and water.
    • Simmer briefly so everything comes together.
    Schritt 4

  5. Blend and serve

    • Blend the soup until smooth.
    • Serve topped with cream, chilli flakes and the reserved chorizo, with buttered crusty rolls on the side.
    Schritt 5
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