Sweet potato and chorizo soup

Soup recipes tend to be pretty simple and this one definitely is. By roasting all the veg together you minimise mess and don’t have to worry about constantly checking on a boiling pan. With not a lot of effort at all you’ve got a healthy, filling, delicious lunch that is perfect for taking to work or having with the family at the weekend. If you’re not a fan of chorizo, or indeed vegetarian or vegan, you can swap it out for some crumbled feta, crunchy croutons, or just a handful of assorted nuts and seeds. A winner with everyone!


  • 4 sweet potatoes, peeled and cut into large chunks
  • 1 onion, cut into wedges
  • 3 garlic cloves
  • 500ml vegetable or chicken stock (slightly cooled if using a food processor)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 75g chorizo, cut into small pieces
  • Salt and pepper
  • Olive oil
  • Handful of seeds (I used sunflower and pumpkin seeds)

Serves 4



  1. Preheat the oven to 200°C (180°C fan). Place the sweet potato and onion onto a roasting tray, drizzle with a little olive oil and some salt and pepper and place into the oven. Cook for 15 minutes, then add the garlic cloves to the tray. Cook for a further 10-20 minutes until soft, turning every now and then.
  2. If using a handheld blender, place the veg into a large saucepan, add the smoked paprika, thyme, stock and a good grind of salt and pepper and blend until smooth. Continue to heat gently as you fry the chorizo.
  3. If using a food processor, set the potato and onion aside until cooled slightly. Once cooled, place into the food processor, along with the smoked paprika, thyme, stock and salt and pepper, as above, and blitz until smooth. Heat gently in a saucepan until ready to serve.
  4. Place a tablespoon of oil into a small frying pan on a medium heat. Add the chorizo to the pan and cook for 4-5 minutes until crispy on the outside and the oil in the pan has changed colour.
  5. Place the soup into bowls and top with the chorizo, seeds and salt and pepper. Finally, drizzle the chorizo oil from the pan into the soup bowls and serve.


This will keep in the fridge for 3-4 days and can be frozen for up to 3 months. When refrigerating or freezing, omit steps 4 and 5 and instead cook the


Samantha x

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