Sweet potato with Chorizo soup
I have really come to like Jamie Oliver’s book: Food Revolution (2008, 2009). It was adapted for American’s from Jamie’s Ministry of Food, a whole series to draw attention to the crap that children eat, particularly in cafeterias. Everything I have made so far has turned out good. This is his chorizo soup recipe.
- 2 carrots, peeled and cut in pennies
- 2 celery stalks, diced
- 2 medium onions, chopped
- 2 cloves garlic, sliced
- 1-¾ lb sweet potato (about 6) or a butternut squash, your choice
- 7 oz of chorizo sausage (I used the whole pack from the grocery store, which was closer to 250g)
- a small bunch of parsley
- 1¾ quarts (or 7 cups) chicken or veggie broth
- 1 heaped tsp curry powder
- Prep all the ingredients first. Put the broth in a saucepan and heat until boiling. Keep hot.
- In a large pan (I use my cast iron pot), heat 2 Tbs oil over high heat. Ad the choppped veggies and meat with the curry powder. Mix well and cook for 10-15 min with the lid askew to let steam escape. The carrots should be soft but hold their shape and the onion should be golden.
- Add the hot broth, stir and return to a boil. Reduce the heat and simmer 10 minutes, or until the sweet potato is cooked through.
- Remove from heat and let stand about 5 minutes. Then use a hand blender to puree the soup, leaving a few chunks for texture. Ladle into bowls and top with dried chilli flakes.
It was very good. Bread was perfect to clean out the bowl since licking it directly is a bit gross when you have guests over. It made about 10 servings, of which we froze a few.