Winter Warmers: Sweet potato and chorizo soup

I (Antonia) am the first one to hold up my hands and confess that I hate soup with a passion. I can’t quite pinpoint why but I have a feeling that my hatred of liquid food stems from an incident where as a child I dropped my spoon, lent out of my chair to pick it up and chicken soup came out of my nose. I still shudder.

A few years ago, in a quest to make me learn to like soup, my long-suffering husband Ben happened across this recipe by none other than Jamie Oliver. Featuring two of my favourite ingredients – sweet potato and chorizo – he convinced me to give it a go and ever since then, it’s been a firm favourite whenever the temperature drops.

Sweet Potato and Chorizo soup

Chicken soup, on the other hand, can still get in the bin in my eyes. (Sorry Rivkie!)

However, if like Rivkie you love chicken soup check out her recipe for easy gluten-free chicken soup that doesn’t even need a stock cube.

Ingredients (makes four portions)

2 carrots, peeled and diced

2 stalks of celery, diced

1 large onion, peeled and chopped

2 cloves of garlic, chopped

3 or 4 large sweet potatoes (approx 600g), peeled and diced

½ large chorizo sausage (approx 100g), skin removed and diced

2 tsp curry powder (if you prefer a milder soup, use 1 tsp)

2 tsp chili flakes (I like mine spicy, if you don’t just use ½ a tsp)

1 chicken or vegetable stock cube, dissolved in 1 pint of hot water

salt and pepper to taste

1 fresh red chilli finely sliced to garnish

1 baguette to serve


Peel the carrots, sweet potato, garlic and onion, chop roughly along with the celery.

Remove the skin from the chorizo and dice roughly.

Heat two tablespoons of oil in a large high sided saucepan on high and add all of the chopped ingredients plus the curry powder and chilli flakes. Mix together using a wooden spoon.

Allow the ingredients to cook for about ten minutes or until the carrots have softened and the onions are lightly browned.

Add the stock to the pan and stir well, bringing back up to the boil.

Once boiling, reduce the heat down to a simmer and let it cook for a further 10 minutes on low until everything in the pan has cooked through and softened.

Using a blender or liquidiser (safely!), blitz until smooth.

Season with salt and pepper plus extra chilli flakes to taste.

Garnish with finely chopped fresh red chillies and serve with hunks of baguette for dipping.

Or – and this will sound weird – try adding Doritos chilli heatwave tortilla chips for a flavour sensation.

Don’t judge me until you try it!

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