Chorizo and Sweet Potato Soup
6 servings
30 minutes
Chorizo and sweet potato soup is a delightful blend of warm, spicy, and sweet notes from French cuisine. The rich smoky flavor of chorizo adds depth to the broth, while the sweet potato gives it a velvety texture and subtle sweetness. This soup is perfect for cool days, warming you with its rich aroma of spices, fresh herbs, and tender vegetables. Historically, chorizo soup recipes are common in European gastronomy, combining traditional meat ingredients with local vegetables. It cooks quickly and gains a slight spiciness from the addition of curry and chili pepper that awakens the appetite. Served hot, it pairs wonderfully with crusty bread or fresh herbs. An ideal choice for a cozy home dinner.
1
Peel and chop the carrot coarsely, chop the celery, peel and chop the onion. Peel and chop the sweet potato coarsely. Slice the chorizo. Chop the parsley.
- Carrot: 2 pieces
- Onion: 2 heads
- Celery: 2 pieces
- Sweet potato: 800 g
- Chorizo: 200 g
- Parsley: 1 bunch
2
Pour olive oil into a large skillet or directly into a pot, heat it up, and add the vegetables and sausage, along with curry. Stir everything with a spatula and cook covered for 10 minutes until the vegetables start to brown.
- Olive oil: to taste
- Curry: 1 teaspoon
3
Dissolve the broth cubes in 1.8 liters of boiling water, mix well, and pour into the pot. Bring to a boil and simmer until the sweet potato is ready, about 10-15 minutes.
- Chicken bouillon cube: 2 pieces
4
Blend the ready soup with a hand blender and add chopped chili pepper. Let it sit for 10-15 minutes and serve.
- Chili pepper: 1 piece