It’s a perfect soup to make in autumn as it’s packed with seasonal vegetables, and it only takes five minutes to prep
As the chill sets in, many of us are looking for ways to keep warm and cosy in the evenings without spending hours slaving over a hot stove. Autumn is the ideal time for comfort food, and there’s a simple soup recipe that can keep you coming back for more.
One night, faced with a kitchen full of random ingredients that needed using up, Katherine McPhillips of the Express was at a loss for what to make for dinner. So, she chucked everything into a pot and stumbled upon the “delicious” combination of sweet potato and chorizo soup.
It’s sweet, smoky, packed with flavour, and best of all, it only takes five minutes to prep before leaving it to simmer for 20 minutes. “This soup is hearty, packed with vegetables, and everyone I have served it to has absolutely loved it, so I highly recommend giving it a try if you want an easy home-cooked meal,” Katherine said.
How to make sweet potato and chorizo soup
You’ll need:
Two big sweet potatoes (chopped)
One onion (chopped)
One apple (peeled and chopped)
Two to three cloves of garlic (minced)
Half of a chorizo sausage (chopped into small pieces)
One tin of chopped tomatoes
One vegetable stock cube
One tablespoon of balsamic vinegar
One teaspoon of smoked paprika
One teaspoon of coriander
One teaspoon of black pepper
Olive oil
Method:
Start by heating a little oil in a pot over medium heat. Once it’s hot, add the onions and cook until they turn golden brown, which should take about three to four minutes.
Next, toss in the chorizo and garlic, cooking for roughly one minute until the chorizo crisps up.
Then, add the sweet potato, carrots and apple to the pan. Give them a good stir so they’re coated in the tasty chorizo oil, and season with smoked paprika, coriander and black pepper.
Add a dash of balsamic vinegar to the pot as well. This is the secret ingredient that makes this soup special, as it reduces the acidity of the tomatoes and enhances the natural flavour of the vegetables.
Tip the chopped tomatoes into the pot, and give it a good stir until everything is well combined. Crumble in the stock cube, and then pour in just enough boiling water to cover the veggies.
Crank up the heat until the soup starts to bubble, then reduce it, pop a lid on the pot and let it simmer for 20 to 25 minutes.
Whizz it up or leave it chunky, depending on how you like your soup, and then your deliciously warming bowl of goodness will be ready to tuck into.
