Mohamed Shili Jamie Oliver’s Sweet Potato Chorizo Soup is a delicious meal made with sweet potatoes, chorizo sausage, carrots, celery, and onions. Besides these main ingredients, this Sweet Potato Chorizo Soup can also be made using kale, chickpeas, and butternut squash either as additions or substitutions. Serve this jamie oliver spicy sweet potato chorizo soup with Charlie Bird Salad or as appetizer for Potato Gratin , Lemon Chicken Piccata or Chicken Cacciatore.
Jamie Oliver Sweet Potato Chorizo Soup Ingredients
- 1.7 pounds of sweet potatoes
- 7 ounces chorizo sausage
- 2 carrots
- 2 celery stalks
- 2 medium onions
- 2 garlic cloves
- A small bunch of fresh parsley
- 1.7 quarts chicken or vegetable broth
- 2 tablespoons olive oil
- 1 heaped teaspoon curry powder
- Sea salt and freshly ground black pepper
- 1 fresh red chile
How To Make Jamie Oliver Sweet Potato Chorizo Soup
- Prep the Veggies and Chorizo: Peel and roughly chop the carrots, celery, onions, and garlic. Peel and dice the sweet potatoes. Slice the chorizo into rounds. Finely chop the parsley.
- Heat the Broth: In a separate saucepan, bring the chicken or vegetable broth to a boil.
- Cook the Base: Place a large pot on high heat and add 2 tablespoons of olive oil. Toss in all the chopped veggies, chorizo, and curry powder. Stir well and cook for about 10 minutes with the lid slightly open. The carrots should soften but still hold their shape, and the onions should turn lightly golden.
- Add the Broth: Pour the boiling broth into the pot with the veggies and chorizo. Stir well, bring to a boil, then reduce the heat and let it simmer for 10 minutes. The sweet potatoes should be fully cooked by now.
- Blend and Serve: Season the soup with salt and pepper. Use an immersion blender to blend the soup until smooth. Garnish with finely chopped red chile. Serve hot in individual bowls.
Recipe Variations
- Mild Flavor Twist: To make the soup less spicy, omit the fresh red chile and use mild curry powder. Follow the original steps but leave out the red chile.
- Kale Boost: Incorporate 2 cups of chopped kale after simmering the soup for 5 minutes. Let it simmer for an additional 5 minutes before blending.
- Butternut Squash Swap: Substitute the 1.7 pounds of sweet potatoes with an equal amount of butternut squash. Follow the original steps, using the butternut squash in place of sweet potatoes.
- Chickpea Addition: Include one can (15 ounces) of drained and rinsed chickpeas when you add the boiling broth. Stir and continue with the original recipe.
What To Serve With Sweet Potato Chorizo Soup
Pair your Sweet Potato Chorizo Soup with a slice of crusty bread or a side of garlic toast, but for a lighter side, a simple green salad with a vinaigrette dressing pairs well. If you’re looking for more protein, grilled chicken or a cheese platter can be excellent additions.
How To Store Sweet Potato Chorizo Soup
In The Fridge:
Transfer the cooled Sweet Potato Chorizo Soup to an airtight container and store it in the refrigerator for up to 3-4 days.
In The Freezer:
Once the Sweet Potato Chorizo Soup has cooled, portion it into freezer-safe containers or zip-top bags. Make sure to leave some space at the top for expansion. Label with the date and store in the freezer for up to 2-3 months.
How To Reheat Sweet Potato Chorizo Soup
Pour the Sweet Potato Chorizo Soup into a saucepan and reheat over medium heat, stirring occasionally, until it reaches your desired temperature.
When reheating from frozen, thaw the Sweet Potato Chorizo Soup overnight in the fridge before reheating. Once thawed, transfer to a saucepan and heat over medium heat until warmed through.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Thai Coconut Chicken Soup
- Jamie Oliver 30-Minute Tomato Soup Meal
- Jamie Oliver Roasted Pumpkin Soup
Jamie Oliver Sweet Potato Chorizo Soup
Description
Jamie Oliver’s Sweet Potato Chorizo Soup is a delicious meal made with sweet potatoes, chorizo sausage, carrots, celery, and onions. Besides these main ingredients, this Sweet Potato Chorizo Soup can also be made using kale, chickpeas, and butternut squash either as additions or substitutions. You can enjoy this Sweet Potato Chorizo Soup with crusty bread, garlic toast, a simple green salad, or even a cheese platter.
Jamie Oliver Sweet Potato Chorizo Soup Ingredients
How To Make Jamie Oliver Sweet Potato Chorizo Soup
- Prep the Veggies and Chorizo: Peel and roughly chop the carrots, celery, onions, and garlic. Peel and dice the sweet potatoes. Slice the chorizo into rounds. Finely chop the parsley.
- Heat the Broth: In a separate saucepan, bring the chicken or vegetable broth to a boil.
- Cook the Base: Place a large pot on high heat and add 2 tablespoons of olive oil. Toss in all the chopped veggies, chorizo, and curry powder. Stir well and cook for about 10 minutes with the lid slightly open. The carrots should soften but still hold their shape, and the onions should turn lightly golden.
- Add the Broth: Pour the boiling broth into the pot with the veggies and chorizo. Stir well, bring to a boil, then reduce the heat and let it simmer for 10 minutes. The sweet potatoes should be fully cooked by now.
- Blend and Serve: Season the soup with salt and pepper. Use an immersion blender to blend the soup until smooth. Garnish with finely chopped red chile. Serve hot in individual bowls.
