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Sweet Potato & Chorizo Soup
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Sweet Potato & Chorizo Soup

1 h 15 minServes 6Nutri-Score C€€
from @thegirldinnerdiaries21 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • sweet potatoes (peeled and chopped)Produce4 pieces
  • carrots (peeled and chopped)Produce4 pieces
  • onion (peeled and chopped)Produce1 piece
  • garlic bulbs (tops cut off)Produce2 pieces
  • paprikaSpices2 g
  • garlic powderSpices2 g
  • saltSpices3 g
  • pepperSpices1 g
  • vegetable stock cubesPantry2 pieces
  • chorizo (diced)Meat200 g
  • olive oilPantry30 ml
  • water (for the vegetable stock)Beverages800 ml
  • cream (for topping)Dairy60 ml
  • chilli flakes (for topping)Spices2 g
  • crusty rolls (to serve)Bakery6 pieces
  • butter (for the rolls)Dairy60 g

per serving

Nutrition

285kcal

Carbs
35 g
Proteins
7 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Frying pan
  • Stockpot
  • Immersion blender

step by step

Method

  1. Prepare the vegetables

    • Peel and chop the sweet potatoes, carrots and onion.
    • Add everything to an oven dish.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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