Sweet Potato and Chorizo Soup

It’s cold outside. In the last few weeks I’ve spent a significant number of hours without feeling my toes, and craving warm food and quality time with my slanket.

So this seems the perfect time to post a simple recipe that Stoeff and I made recently – nothing fancy, but easy, tasty and warm. It’s taken from Jamie Oliver’s Ministry of Food book, which we’ve used quite a lot (most of my cookbooks get used once, and then go on the shelf).



Ingredients (serves ~3):

500g sweet potatoes, chopped

100g chorizo, sliced

1 large carrot, roughly sliced

1 stick of celery, sliced (optional, I personally hate celery)

1 large onion, roughly chopped

1 large clove of garlic, sliced

Small bunch of fresh parsley, finely chopped

1 tablespoon olive oil

1 heaped teaspoon curry powder (adjust to taste, depending on the how hot your curry powder is)

900ml chicken or vegetable stock – hot

1 fresh red chilli, finely chopped

Salt and freshly ground black pepper



In a large saucepan, warm up the olive oil, and add all the chopped and sliced vegetables (reserve half the chilli), and the chorizo. Cook until all the carrots are softened but not falling apart and the onions are slightly golden.

Add the curry powder, cook a minute more, then add the hot stock, and simmer the soup until the vegetables are soft – approx. 10-15minutes.

Season with salt and pepper, and with a hand blender, blend the soup until smooth.

Warm up again if necessary, then serve, topped with a little of your reserved chopped chilli.

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