Sweet Potato, Chilli and Chorizo Soup (GF)
Makes: 6-8 Portions
This robust soup is packed with lots of flavour and a hint of chilli too and can be adapted to use butternut squash instead of sweet potato if you prefer. Stock up the freezer by distributing into individual containers, perfect for a meal in minutes over the next few chilly months!
2 medium carrots, sliced
1 medium onion, diced
1 tablespoon olive oil
3 cloves of garlic, minced
1 red chilli, finely chopped
2 medium sweet potatoes, peeled and diced
1 ½ ltrs / 50fl oz gluten-free chicken stock
150g / 5oz gluten-free chorizo sausage, sliced
2 rashers smoked bacon, sliced
1 handful fresh parsley leaves, roughly chopped
1 sprig rosemary, roughly chopped
½ teaspoon smoked paprika
Black pepper, to season
Coriander, to decorate
1. Gently sauté the carrots and onion in 1 tablespoon of olive oil for approximately 10 minutes or until they start to soften. Then add the garlic and half the red chilli and cook for a further 3 minutes.
2. Add the sweet potato, chicken stock, chorizo and smoked bacon and simmer for approximately 20 minutes or until all the vegetables have softened.
3. Finally add the parsley, rosemary and smoked paprika and stir until evenly distributed. Once the sweet potato has started to break down season with black pepper.
4. Using a hand blender, pulse until the soup is smooth. If you prefer a thinner soup add water accordingly. Serve immediately in warmed bowls and garnish with the remaining red chilli and coriander. Serve with warmed gluten-free wholegrain bread rolls or ciabatta.