There's nothing we love more than a comforting soup on a dreary day and this velvety smooth sweet potato soup recipe ticks all the boxes for being comforting, delicious and complex - without being difficult to make. The addition of spicy fried chorizo takes it up a notch, too!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
242
Ingredients
1tsp.
oil, plus extra to garnish
75g
chorizo, skinned and chopped
1
onion, chopped
1g
large garlic clove, finely chopped
750g
sweet potatoes, cut into rough 2.5cm pieces
1l
hot vegetable or chicken stock
2
rosemary sprigs
Directions
Step 1
Heat the oil in a large pan and fry the chorizo until golden. Lift out with a slotted spoon on to a plate and set aside.
Step 2
Gently fry the onion in the empty chorizo pan for 8-10min until softened, then add the garlic and fry for 1min more. Stir in the sweet potatoes and cover with the stock. Add the rosemary sprigs and bring to the boil, then turn down the heat and simmer for 10-15min until the potatoes are completely soft.
Step 3
Pull out and discard the woody rosemary stalks (most of the leaves will have dropped into the soup). Use a hand blender to whiz the soup until smooth - thinning with a little more stock or boiling water if it seems too thick. Season to taste, then divide among four warmed bowls. Garnish with the fried chorizo and a swirl of oil.
GH TIPS:
Softening the onions in the pan you've used to cook the chorizo adds layers of flavour, so be sure to follow that step. Serve with a loaf of fresh bread for dipping and we guarantee there'll be clean bowls all round.
Can't eat chorizo? Sub it for sun-dried tomato paste for a similar, intense umami flavour and a few sprinkles of chilli flakes if you want a bit of heat.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
