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
1 tsp. oil, plus extra to garnish
75 g chorizo, skinned and chopped
1 onion, chopped
1 g large garlic clove, finely chopped
750 g sweet potatoes, cut into rough 2.5cm pieces
1 l 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
