Under The Covers’ Recipe of the Day – Sweet Potato & Chorizo Soup

Sweet Potato & Chorizo Soup

Serves 6-8, takes 20mins to prep and takes 20-25mins to cook + blending time.

2 x Carrots, roughly sliced
2 x Celery Sticks, sliced
2 x Medium Onions, roughly chopped
2 x Garlic Cloves, sliced
800g x Sweet Potato, chopped into small even cubes
200g x Chorizo Sausage, sliced
A Small bunch of Parsley, finely chopped
Olive Oil
1 tbsp x Curry Powder (heaped)
2 x Organic Chicken or Vegetable Stock Cubes
Sea Salt
Freshly Ground Black Pepper
1 x Fresh Red Chilli, finely chopped
1.8 ltrs x Boiling Water

Add 2 tbsp of Olive Oil to a large saucepan add all the chopped and sliced ingredients with the curry powder and mix together with a wooden spoon. Cook for around 10 to 15 mins with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden. Put the stock cubes into a jug or pan and pour in the boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables.

Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10mins, until the sweet potato is cooked through. Season with salt and pepper. Using a hand blender or liquidizer, pulse the soup until smooth and scatter over a little finely chopped chilli. Divide between your serving bowls and tuck in.