Mexican Chorizo And Sweet Potato Soup Food

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP

Sweet Potato, Spinach and Mexican Chorizo Soup image

A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage-basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.

Provided by Alejandra Ramos

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked Spanish paprika
2 large sweet potatoes, cut into 1/2-inch cubes (not peeled)
1/4 cup tomato paste
12 cups low-sodium chicken broth
1/2 pound baby spinach
1 bunch cilantro, coarsely chopped
Juice of 1 large lime
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.

SWEET POTATO & CHORIZO SOUP

Sweet Potato & Chorizo Soup image

Make and share this Sweet Potato & Chorizo Soup recipe from Food.com.

Provided by Mandy

Categories Yam/Sweet Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 carrots, roughly sliced
2 celery ribs, sliced
2 onions, peeled & roughly chopped
800 g sweet potatoes, peeled & roughly chopped
2 garlic cloves, peeled and sliced
200 g chorizo sausage, peeled & sliced
1 small bunch fresh parsley, finely chopped
olive oil
1 teaspoon curry powder
2 chicken stock cubes (with 1.8L of boiling water) or 2 vegetable bouillon cubes (with 1.8L of boiling water)
sea salt & freshly ground black pepper
1 fresh red chili, finely diced (as garnish)

Steps:

Chop carrots, celery, onions and sweet potatoes. Peel and slice garlic and chorizo. Finely chop parsley leaves and stalks.
Bring a large pot to medium-high heat. Pour in the olive oil and add all the chopped and sliced ingredients (including the chorizo) into to pot. Add curry powder and mix with a wooden spoon.
Cook for about 10 minutes or until the carrots have softened but are not falling apart and the onions are translucent in colour.
Pour 1.8L boiling water into a large jug over the two stock cubes. Stir to dissolve the cubes and add to the vegetables. Give soup a good stir and bring to a boil.
Reduce heat, cover pot with a lid and simmer for 15-20 minutes or until the sweet potato is cooked through. Season with salt and pepper. Stir and allow soup to cool slightly. Using a food processor or hand blender, blend soup in batches until smooth.
Divide into bowls and top with finely diced chilli, salt and pepper.

Nutrition Facts : Calories 297.2, Fat 13.1, SaturatedFat 4.9, Cholesterol 29.5, Sodium 895.5, Carbohydrate 34.1, Fiber 5.5, Sugar 8.4, Protein 11.2

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