Jamie Oliver Sweet Potato And Chorizo Soup

It was one of those days where the sky looked like wet cement and everything just… drooped. I didn’t want to cook. Honestly, I didn’t want to do anything. But I opened the fridge and there it was—chorizo, looking a bit too smug—and I thought, fine. Let’s make soup.

Ingredients Needed

• a spoonful of olive oil, plus a little splash at the end, for flair
• 75g of chorizo, roughly chopped—don’t fuss over it
• 1 onion, big and bossy, diced
• 1 clove of garlic, sharp and tiny, minced
• 750g sweet potatoes, peeled and hacked into chunks
• 1 liter of stock, hot and ready (veg or chicken, whatever’s around)
• 2 sprigs rosemary, whole and unapologetic

How To Make Jamie Oliver Sweet Potato And Chorizo Soup

1. First, I dropped the chorizo into a hot pan with a glug of oil. It sizzled and spat like it was telling secrets. The smell filled the room in seconds. Smoky, warm, clingy. Once it crisped up, I pulled it out and let it rest on paper towels. They soaked up the guilt.
2. Tossed in the onion straight after. It hissed in that fat, soaking up every last scrap of flavor. I stirred it around, slow, watching it soften into something translucent and lazy. Garlic followed. Quick stir. Counted to 30. That was enough.
3. Then came the sweet potatoes. Rough, orange chunks falling into place. I poured over the stock, all steamy and golden, and dropped the rosemary in like I meant it. The whole thing bubbled once, then dropped into a quiet simmer. Fifteen minutes later, the potatoes gave up their fight.
4. I pulled out the rosemary—it looked pale and used up—and went in with the immersion blender. The soup turned from a chunky mess into this thick, velvet pool. Added a splash more water to loosen it. Just a bit. No one likes soup that stands up on its own.
5. Salt. Pepper. Then the bowls. Poured in the soup, laid that crispy chorizo on top like it deserved to be seen. Olive oil, Just a swirl. Done.

Why I Love This Recipe

Sometimes, the thing you don’t want to make is exactly what you needed. That night, this soup was comfort and noise-cancelling headphones in a bowl. It hushed the house. Everyone just ate. That kind of quiet speaks volumes.

Recipe Tips

• The chorizo’s the star. Don’t cheap out.
• Low-sodium stock lets you be the boss of salt.
• Knife skills optional. Imperfection tastes better anyway.
• No immersion blender, Be careful. Hot soup in a blender gets feisty.
• If it’s too thick, whisper in some hot water. Don’t panic.

How To Store This Jamie Oliver Sweet Potato And Chorizo Soup

• Room Temp Let it cool until it stops steaming. Then move it along—don’t leave it out all night.
• In the Fridge Seal it up. Shove it in. Lasts four days, easy. Tastes deeper on day two.
• Freezer Portion it. Label it (you won’t remember later). Two months, no problem. Thaw in the fridge like a decent human.
• Reheating Low heat on the stove. Stir gently. Or microwave, but cover it unless you like orange polka-dot cabinets.

Let’s Answer a Few Questions!

Can I leave out the chorizo?
Yeah. Try smoked paprika, or even roasted mushrooms. Still good.

No rosemary?
Use thyme. Or don’t. It won’t collapse without it.

Too spicy?
Get milder chorizo. Or use less. You’re not here to impress anyone.

Can I make it ahead?
It’s better after a night in the fridge, honestly.

What goes with it?
Crusty bread that fights back. Or a grilled cheese, barely holding together. Something with crunch.

Nutrition Facts (per serving)

• Calories: 242
• Carbs: 44g
• Protein: 6g
• Fat: 6g
• Sugar: 13g
• Fiber: 5g
• Sodium: 600mg

Try More Recipe: 

• Jamie Oliver Marrow Soup
• Jamie Oliver Carrot Orange Soup
• Jamie Oliver Pea And Mint Soup Recipe