WIth the weather getting horrible and cold and many people coming down with coughs, colds and flu-like symptoms it’s time to get some good medicine from the kitchen in the form of a spicy, delicious soup. This is perfect for those cold, rainy nights which are being far too frequent for my liking. You can make a large batch of it and then freeze it in portions so you can always have some warming soup in the house (even if it’s frozen initially).
I suppose this is technically a ‘paleo-cheat’ recipe as the chorizo is not 100% paleo however I think with the weather being cold and miserable though a paleo-cheat recipe here and there can’t be a bad thing.
Additionally, with this recipe, you don’t need to chop the vegetables neatly or finely, the size you chop them will only dictate how long they will take to cook or boil, so don’t take ages preparing them nicely as they will all be liquidised in the end.
Sweet Potato & Chorizo Recipe
Preparation to Plate: 40 minutes
Serves 4-8 People
Consume within 4 days
800g Sweet Potato, peeled and roughly chopped
200g Spicy Chorizo, sliced
2 Medium Carrots, peeled and chopped
2 Celery Sticks, chopped
1 Large White Onion, chopped
Handful of Fresh Parsley, finely chopped
1 tsp Curry Powder
1.8L of Chicken Stock
1 Fresh Red Chilli, chopped (Optional)
Salt & Pepper
In a large saucepan or pot add some olive oil and add all the chopped and sliced ingredients, except the red chilli, to the pan with the curry powder. Cook over a low heat for around ten minutes, until the onions are soft and the carrots are turning golden. Don’t let the vegetables burn however.
Add the chicken stock to the pan and turn up the heat. Once the stock comes to a boil reduce the heat and simmer until the sweet potato is cooked.
Liquidise the soup, taste the soup and add salt and pepper. Serve with a scattering of the red chilli, if you so wish, and serve. If you’d prefer the soup to be even hotter then you can add the red chilli in the beginning with the rest of the chopped ingredients.