This will be a short posting, but I had to stop by and tell you about this new recipe I found, tried and enjoyed so much! Last week we had a lot of leftovers, especially the delicious Chicken Korma, which, it has to be said, got better with every day. I will have to make it again and soon.
But somehow, I felt that we needed something more, that the leftovers were not enough. We haven’t had soup in a while, so I decided that a warm comforting soup would do the trick. And I was right. As I mentioned before, this turned out to be a Jamie Oliver week.
Sweet Potato and Chorizo Soup
Adapted slightly from Jamie’s Food Revolution by Jamie Oliver
· 2 carrots
· 2 celery stalks
· 2 medium onions
· 2 cloves of garlic
· 1 ¾ pounds sweet potatoes
· 7 ounces chorizo sausage
· A small bunch of fresh parsley
· 1 ¾ quarts chicken or vegetable broth
· Olive oil
· 1 heaped teaspoon curry powder
· Kosher salt and black pepper
To make your soup
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Peel and chop the sweet potatoes. Slice the chorizo. Finely chop the parsley leaves and stalks.
Put a large pan on medium heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients with the curry powder and mix together with a wooden spoon. Season with salt and pepper. Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden. Add the broth to the vegetables. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the sweet potato is cooked through.
To serve your soup
Season with salt and pepper. Using an immersion blender or liquidizer, pulse the soup until smooth. Divide between your serving bowls and tuck in.
The soup turned out to be smooth, silky, smoky, sweet and totally yummy! The chorizo also gave it a subtle hint of spice. It was definitely a great way to welcome fall. Enjoy!