It's January. It's probably cold where you are. Here, the grey is raining down on bare branches and the sun is so hidden that it's almost easy to think it doesn't exist.
We are big fans of Jamie Oliver. Surely you must know that by now. The man is a food god — talented and determined to bring good food to as many people as he can. His latest book, Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, shows people how to cook, simply and with good ingredients in season. He really is trying to start a revolution.
We can too.
So this soup, from Jamie Oliver's new book, combines sweet potatoes (winter = root vegetables) and chorizo (always a good idea, in any season). What's not to love about that?
In the mouth, the soup is even better than on the page. The sweetness of the sweet potatoes is cut by the heat of the chorizo, and vice versa. We wanted to drink this soup, instead of waiting for the soup to dip in, once again. So we did.
You will want to drink this too.
Sweet Potato and Chorizo Soup, from Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
1 ¾ quarts chicken stock, preferably homemade
2 large carrots, peeled
2 celery stalks, sliced evenly
2 medium onions, peeled and rough chopped
2 cloves garlic, peeled and sliced
1 ¾ pounds sweet potatoes, peeled and rough chopped
7 ounces chorizo sausage, sliced
small bunch fresh parsley, fine chopped
1 heaped teaspoon Madras curry powder
sea salt and freshly ground black pepper
1 fresh red chile, fine diced
Bring the stock to boil in a saucepan. Let it simmer on the back burner.
Bring a large pot to medium-high heat. Pour in the olive oil. Put all the chopped and sliced foods (including the chorizo) into the hot oil. Add the curry powder and mix it all up.
Cook until the carrots have softened but are not falling apart and the onions have turned a little golden, about 10 minutes.
Pour in the hot stock. Give the soup a stir and let it come to a boil. Reduce the heat and simmer the soup until the sweet potato is cooked through, about 10 minutes.
Season the soup with salt and pepper. Stir. Taste. Season it to your taste.
Blend the soup with an immersion blender (easiest) or by pouring it into a large blender or food processor.
Top with a bit of diced chile and serve.