Jamie Oliver Sweet Potato and Chorizo Soup is made with olive oil, chorizo, onion, garlic, sweet potatoes, vegetable or chicken stock, and rosemary. This easy Sweet Potato and Chorizo Soup recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Celery And Stilton Soup
- Jamie Oliver Lettuce Soup
- Jamie Oliver Chicken And Sweetcorn Soup
š§” Why You’ll Love This Sweet Potato And Chorizo Soup Recipe:
- Flavor Combination: The blend of chorizo and sweet potatoes creates a delightful taste experience.
- Comfort in Every Bite: This soup is like a warm hug on a chilly day, perfect for any meal.
- Flexible Dining: Whether it’s lunch or dinner, this soup fits in beautifully with your meal plans.
š Jamie Oliver Sweet Potato And Chorizo Soup Ingredients
- 1 tsp olive oil (plus 1-2 tsp for garnish)
- 75 g chorizo, skinned if in casing, then chopped
- 1 large onion, chopped
- 1 large garlic clove, finely chopped
- 750 g sweet potatoes, peeled and cut into 1-inch pieces
- 1 liter hot vegetable or chicken stock (low-sodium preferred)
- 2 rosemary sprigs
š„£ How To Make Jamie Oliver Sweet Potato And Chorizo Soup
- Start Cooking Chorizo: Heat a large pan over medium heat. Add 1 tsp of olive oil and the chorizo. Cook until the chorizo is crispy and brown. Then, using a slotted spoon, remove the chorizo and place it on a plate lined with paper towels to drain the excess oil.
- Cook Onions and Garlic: In the same pan, cook the chopped onion on medium-low heat for about 8 to 10 minutes until it becomes soft. Then, add the chopped garlic and cook for another minute. Make sure the garlic does not burn.
- Add Potatoes and Simmer: Add the peeled and chopped sweet potatoes to the pan. Pour in the hot stock and add the whole rosemary sprigs. Bring everything to a boil, then reduce the heat and let it simmer for 10 to 15 minutes, or until the sweet potatoes are tender.
- Blend the Soup: Remove the rosemary stems from the pot. Use an immersion blender to blend the soup right in the pot until it is smooth. If the soup is too thick, add a bit more hot water or stock to get the right consistency.
- Garnish and Serve: Taste the soup and add salt and pepper as you like. Divide the soup into bowls, top each with some crispy chorizo, and drizzle with a little more olive oil before serving.
š Recipe Tips:
- Choose Good Chorizo: Use the best chorizo you can find. Fresh chorizo from a local shop tastes the best.
- Pick Low-Sodium Stock: Use stock with low salt so you can control how salty your soup is. You can always add more salt if you need to.
- Cut Potatoes Evenly: Make sure all the sweet potato pieces are the same size so they cook at the same speed and are all tender at the same time.
- Blend the Soup Well: For a really smooth soup, blend it in the pot with an immersion blender. If you don’t have one, you can use a regular blender, but be careful because the soup is hot.
- Get the Right Thickness: If the soup is too thick after blending, add a little hot water or more stock until itās just right. This lets you make the soup as thick or thin as you like it.
š„ What To Serve With Sweet Potato And Chorizo Soup?
This delicious Sweet Potato and Chorizo Soup pairs well with crusty bread, a green salad, garlic croutons, and a dollop of sour cream. It also can be served alongside grilled cheese sandwiches and roasted vegetable skewers.
š How To Store Leftovers Sweet Potato And Chorizo Soup?
- Refrigerate: Cool the soup completely. Then, pour it into an airtight container. It can be kept in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, freeze the soup. First, put it in a freezer-safe container. The soup can be frozen for up to 2 months. When you want to eat it, thaw it overnight in the refrigerator before reheating.
š„µ How To Reheat Leftovers Sweet Potato And Chorizo Soup?
- On the Stove: Put the leftover soup in a pot. Cook it on medium heat for about 3-5 minutes and stir now and then. If the soup gets thick after being in the fridge, add a bit of water or stock while it’s warming to make it just right.
- In The Microwave: Put some soup in a bowl that can go in the microwave. Cover the bowl with something safe for the microwave. Heat it on high for 2-3 minutes. Stir it in the middle so it warms up the same all over.
FAQ’S
How Do I Keep The Soup From Getting Too Thick?
To avoid the soup getting too thick, blend it carefully and add more hot stock or boiling water little by little while using the hand mixer until it’s the thickness you want.
Can I Use Frozen Sweet Potatoes Instead Of Fresh Ones?
Yes, you can use frozen sweet potatoes instead of fresh ones. Just cook them for the right amount of time and check if they’re as tender as you like.
How Can I Make The Soup Less Spicy?
To make the soup less spicy, you can use mild chorizo or reduce the amount you use. You can also skip the garlic or use less of it since garlic adds to the spiciness.
More Jamie Oliver Recipe:
Jamie Oliver Sweet Potato And Chorizo Soup Nutrition Fact:
- Calories: 242
- Fiber: 5g
- Total carbs: 44g
- Sugars: 13g
- Total fat: 6g
- Saturated fat: 2g
- Protein: 6g
Jamie Oliver Sweet Potato And Chorizo Soup
Description
Jamie Oliver Sweet Potato and Chorizo SoupĀ is madeĀ with olive oil, chorizo, onion, garlic, sweet potatoes, vegetable or chicken stock, and rosemary. This easy Sweet Potato and Chorizo Soup recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Start Cooking Chorizo:Ā Heat a large pan over medium heat. Add 1 tsp of olive oil and the chorizo. Cook until the chorizo is crispy and brown. Then, using a slotted spoon, remove the chorizo and place it on a plate lined with paper towels to drain the excess oil.
- Cook Onions and Garlic:Ā In the same pan, cook the chopped onion on medium-low heat for about 8 to 10 minutes until it becomes soft. Then, add the chopped garlic and cook for another minute. Make sure the garlic does not burn.
- Add Potatoes and Simmer:Ā Add the peeled and chopped sweet potatoes to the pan. Pour in the hot stock and add the whole rosemary sprigs. Bring everything to a boil, then reduce the heat and let it simmer for 10 to 15Ā minutes,Ā or until the sweet potatoes are tender.
- Blend the Soup:Ā Remove the rosemary stems from the pot. Use an immersion blender to blend the soupĀ rightĀ in the pot until it is smooth. If the soup is too thick, addĀ a bitĀ more hot water or stock to get the right consistency.
- Garnish and Serve:Ā Taste the soup and add salt and pepperĀ as you like. Divide the soup into bowls, top each with some crispy chorizo, and drizzle withĀ a littleĀ more olive oil before serving.
Notes
- Choose Good Chorizo:Ā Use the best chorizo you can find. Fresh chorizo from a local shop tastes the best.
- Pick Low-Sodium Stock:Ā Use stock with low salt so you can control how salty your soup is. You can always add more salt if you need to.
- Cut Potatoes Evenly:Ā Make sure all the sweet potato pieces are the same size so they cook at the same speed and are all tender at the same time.
- Blend the Soup Well:Ā For a really smooth soup, blend it in the pot with an immersion blender. If you donāt have one, you can use a regular blender, but be careful because the soup is hot.
- Get the Right Thickness:Ā If the soup is too thick after blending, add a little hot water or more stock until itās just right. This lets you make the soup as thick or thin as you like it.
Jamie Oliver Sweet Potato And Chorizo Soup