Sweet Potato and Chorizo Soup: A Hearty and Flavorful Delight

When the temperatures drop and you’re craving a comforting bowl of warmth, look no further than this Sweet Potato and Chorizo Soup. This dish is packed with bold flavors, vibrant colors, and nourishing ingredients that make it the perfect weeknight dinner or meal-prep option. Whether you’re a seasoned home cook or just starting out, this recipe is straightforward, satisfying, and sure to impress.

Why You’ll Love This Recipe

This Sweet Potato and Chorizo Soup is ideal for anyone who loves a hearty meal with a balance of smoky richness and natural sweetness. The chorizo lends a bold, slightly spicy flavor, while the sweet potatoes add a soft, creamy texture that melts in your mouth. The baby spinach gives the soup a burst of color and a dose of nutrients, making it not only delicious but wholesome too.

The best part? It’s a one-pot wonder that comes together in under an hour. No complicated steps, no hard-to-find ingredients, just pure comfort in a bowl.

Ingredients

For this delightful soup, you’ll need:

• 1 tablespoon olive oil
• 200 g (7 oz) chorizo, sliced
• 1 large onion, diced
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 x 400 g (14 oz) can chopped tomatoes
• 450 g (1 lb) sweet potatoes, cut into bite-size cubes
• 1.25 litre (5 cups) vegetable stock
• 100 g (3.5 oz) baby spinach
• Salt and pepper to taste

Kitchen Equipment

To make this soup, you’ll need:

• Dutch oven or large stockpot
• Slotted spoon
• Sharp knife and cutting board
• Wooden spoon for stirring
• Potato masher (optional, for thickening)

Instructions

1. Cook the Chorizo: Heat the olive oil in a Dutch oven or large stock pot over medium heat. Add the sliced chorizo and cook for 4-5 minutes until slightly crispy. Remove the chorizo from the pot with a slotted spoon and set it aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and cook for 2-3 minutes until translucent. Stir in the garlic and fresh rosemary, cooking for another minute while stirring occasionally.
3. Simmer the Soup: Add the chopped tomatoes, sweet potatoes, and vegetable stock. Bring the soup to a boil, then lower the heat and let it simmer for 20 minutes, or until the sweet potatoes are fork-tender.
4. Thicken (Optional): If you prefer a thicker soup, use a potato masher or the back of your spoon to break down some of the sweet potatoes.
5. Add the Final Touches: Return the cooked chorizo to the pot along with the baby spinach. Simmer for another minute until the spinach is wilted.
6. Season and Serve: Season with salt and freshly ground black pepper to taste. Serve hot with your favorite crusty bread for a complete meal.

Tips and Variations

• Make it vegetarian: Swap the chorizo for smoked paprika and add a can of drained chickpeas for protein.
• Spice it up: Add a pinch of chili flakes or a dash of hot sauce if you love an extra kick.
• Different greens: Kale or Swiss chard make great alternatives to spinach if that’s what you have on hand.
• Prep ahead: Chop the sweet potatoes and store them in a bowl of cold water in the fridge to prevent browning if prepping in advance.

Storing and Reheating

This soup stores beautifully, making it perfect for meal prep.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Let the soup cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months.
• Reheat: Warm the soup over medium heat on the stovetop, stirring occasionally. If frozen, thaw overnight in the fridge before reheating.

Perfect Pairings

This Sweet Potato and Chorizo Soup pairs wonderfully with:

• A slice of rustic sourdough bread
• A crisp green salad with a light vinaigrette
• A glass of dry white wine, like Sauvignon Blanc, to balance the richness of the chorizo

FAQ

Can I use regular potatoes instead of sweet potatoes? Yes, regular potatoes work well, but you’ll lose some of the natural sweetness that balances the smoky chorizo.

Can I make this soup in advance? Absolutely! The flavors deepen overnight, making it a fantastic make-ahead option.

Is this soup spicy? It has a mild heat from the chorizo, but it’s not overly spicy. For more heat, add chili flakes.

Can I use chicken stock instead of vegetable stock? Yes, chicken stock adds a richer flavor, but vegetable stock keeps it vegetarian-friendly.

Final Thoughts

This Sweet Potato and Chorizo Soup is comfort food at its finest. It’s hearty, healthy, and bursting with flavor. Whether you enjoy it as a weeknight dinner or meal prep for the week ahead, it’s a recipe worth adding to your rotation.

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