Description
Indulge in the comforting taste of the Chorizo and Sweet Potato Delight soup. This dish balances the smoky zest of chorizo with the creamy, sweet undertones of sweet potatoes, offering a hearty and satisfying meal that’s perfect for chilly evenings or a nutritious family dinner. Follow this thorough guide to recreate this simple yet flavorful meal that’s sure to win over any palate.
Ingredients
- 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-sized cubes
- 1.25 liters (5 cups) vegetable stock
- 100 g (3.5 oz) baby spinach
- Salt and pepper to taste
Step-by-Step Directions
Step 1: Sauté the Chorizo
In a Dutch oven or large stock pot, heat the olive oil over medium heat. Add the sliced chorizo and cook for 4-5 minutes until crispy. Remove the chorizo and set aside, leaving the oil in the pot.
Step 2: Cook the Onion
Add the diced onion to the same pot and sauté for 2-3 minutes until translucent and soft, setting the foundation for the soup’s flavor.
Step 3: Add Garlic and Rosemary
Include the chopped garlic and rosemary, cooking for an additional minute to unleash their aromas.
Step 4: Incorporate Remaining Ingredients
Stir in the chopped tomatoes, sweet potatoes, and vegetable stock. Bring the mixture to a boil, then lower to a simmer. Let it cook for about 20 minutes until the sweet potatoes are tender.
Step 5: Final Preparation
For a creamier texture, mash some of the sweet potatoes. Return the cooked chorizo to the pot along with baby spinach and cook until the spinach wilts. Season with salt and pepper to taste before serving.
Servings & Preparation Time
This recipe serves approximately 4-6 people. The total preparation and cooking time is about 40 minutes.
Tips for Storage & Reheating
- Allow the soup to cool before transferring it to an airtight container. It can be refrigerated for up to 3-4 days.
- For longer storage, freeze the soup in sealed portions. It can be kept frozen for up to 2 months.
- To reheat, thaw in the refrigerator overnight if frozen, then warm on the stove over medium heat until hot. Stir occasionally to ensure even heating.
Conclusion
The Chorizo and Sweet Potato Delight soup is a robust, flavorful dish that combines savory and sweet elements for a delightful gastronomic experience. It is not only easy to prepare but also versatile, perfect as a main course or a comforting side dish. Try this soup today and savor the rich, comforting flavors that will surely become a favorite in your culinary repertoire.
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Chorizo and Sweet Potato Delight
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
Indulge in the comforting taste of the Chorizo and Sweet Potato Delight soup. This dish balances the smoky zest of chorizo with the creamy, sweet undertones of sweet potatoes, offering a hearty and satisfying meal that’s perfect for chilly evenings or a nutritious family dinner. Follow this thorough guide to recreate this simple yet flavorful meal that’s sure to win over any palate.
Ingredients
- 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-sized cubes
- 1.25 liters (5 cups) vegetable stock
- 100 g (3.5 oz) baby spinach
- Salt and pepper to taste
Instructions
- Step 1: Sauté the Chorizo In a Dutch oven or large stock pot, heat the olive oil over medium heat. Add the sliced chorizo and cook for 4-5 minutes until crispy. Remove the chorizo and set aside, leaving the oil in the pot.
- Step 2: Cook the Onion Add the diced onion to the same pot and sauté for 2-3 minutes until translucent and soft, setting the foundation for the soup’s flavor.
- Step 3: Add Garlic and Rosemary Include the chopped garlic and rosemary, cooking for an additional minute to unleash their aromas.
- Step 4: Incorporate Remaining Ingredients Stir in the chopped tomatoes, sweet potatoes, and vegetable stock. Bring the mixture to a boil, then lower to a simmer. Let it cook for about 20 minutes until the sweet potatoes are tender.
- Step 5: Final Preparation For a creamier texture, mash some of the sweet potatoes. Return the cooked chorizo to the pot along with baby spinach and cook until the spinach wilts. Season with salt and pepper to taste before serving.