Plat
Sweet Potato & Chorizo Soup
1 h 15Pour 6Nutri-Score C€€
C
1 h 15
1 h 15Sweet Potato & Chorizo Soup
recette de
The Girl Dinner Diaries
@thegirldinnerdiaries
5 recettes
22 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sweet potatoes (peeled and chopped)Fruits et légumes4 morceaux
carrots (peeled and chopped)Fruits et légumes4 morceaux
onion (peeled and chopped)Fruits et légumes1 morceau
garlic bulbs (tops cut off)Fruits et légumes2 morceaux
paprikaÉpices2 g
garlic powderÉpices2 g
saltÉpices3 g
pepperÉpices1 g
vegetable stock cubesÉpicerie2 morceaux
chorizo (diced)Viandes200 g
olive oilÉpicerie30 ml
water (for the vegetable stock)Boissons800 ml
cream (for topping)Produits laitiers60 ml
chilli flakes (for topping)Épices2 g
crusty rolls (to serve)Boulangerie6 morceaux
butter (for the rolls)Produits laitiers60 g
par portion
Nutrition
285kcal
- Glucides
- 35 g
- Protéines
- 7 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Poêle
Marmite
Mixeur plongeant
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Peel and chop the sweet potatoes, carrots and onion.
- Add everything to an oven dish.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
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