Yep, soup season is definitely here. It's supposed to be a good time to stick to a liquid diet and shed some winter kgs.
But I tend to indulge in some hearty soups that perhaps aren't the most wasitline friendly!
One of my faves at the moment is a sweet potato and chorizo soup but I often substitute the sweet potato for pumpkin.
Beautiful and thick - great topped with coriander and chilli. A definite winter warmer!
Sweet potato and chorizo soup
2 carrots chopped (I keep the skins on, why not?!)
2 sticks celery, chopped
2 brown onions, peeled and chopped
2 cloves garlic, chopped
2 medium sized sweet potatoes, peeled and chopped (or half to one whole butternut pumpkin)
2 chorizo sausage, chopped
bunch fresh flat leaf parsley
1 heaped tspn curry powder
1 litre chicken stock (or more, just enough to cover ingredients)
- Fry the onion and garlic in a big saucepan until softened and glossy (I sometimes add some ginger here).
- Add all other chopped ingredients including parsley and cook, stirring, for about 10 minutes (make sure it doesn't catch on the bottom of the pan).
- Add chicken stock and bring to the boil.
- Reduce the heat and simmer for about 10 minutes until the veggies are soft and easy to break with spoon.
- Use a hand blender to puree the soup.
- Serve with fresh coriander and chopped chilli.