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.
Soup weather.
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
olive oil
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.
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That sounds amazing. I just got back from the store (naturally!) and while I bought sweet potatoes, I have no chorizo. Must send the husband to the store…
this does sound really delicious. But am I being dyslexic? I can’t seem to find when you added the chorizo in the directions. Is it me or is a step missing? would love to know when you added it, if it matters.
Crystal, we’d love to know how you liked the soup!
Amy, you weren’t dyslexic at all! I wrote “add all the chopped and sliced vegetables” when I meant all chopped and sliced foods. The chorizo goes in with the sweet potatoes and other goodies.
I made this soup tonight. I didn’t blend up the chorizo, though. I scooped out all the meat before blending. Just couldn’t get my head around blending up the meat.
The soup is delicious as is, but am I missing some “punch” by not blending the meat?
Shauna and Daniel,
I’ve been on a chorizo kick of late as part of our One New Recipe a Day. (Love the spicy zip it adds to any dish and on its own.) I will definitely add this to our list of must makes. Thank you for bringing it to our attention.
Elaine
Shauna - Is this Mexican or Spanish chorizo? I always default to Mexican, because its readily available in my ‘hood, but I’ve made the mistake of using Mexican when the recipe really meant Spanish, and it’s kind of a different thing, you know? Can’t wait to make this!
I’m with Jenn– which is it? You say sliced, so I’m thinking it’s Spanish, but I’ve been wrong before!
Can’t wait to make this.
Finally made this last night (with Fra’mani spicy chorizo). My husband was dubious based on the listed ingredients, but loved it in practice. We used our regular blender to blend it, and it managed to perfectly blend all the veggies and leave little chunks of meat. Served it over rice, with a little chopped Italian parsley on top. Yum!
Shauna & Danny - I finally made this soup yesterday afternoon, when both Mark and I were plagued with a cold and trying to cram as many root veggies, greens and raw juice into our congested bodies as possible…we both LOVED this soup - so simple, flavorful and the heat made both our noses run (more than they already were). I used fresh Mexican Chorizo, and it worked very well.