Sweet Potato Spinach And Mexican Chorizo Soup Food

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP

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, SPINACH, AND HALLOUMI CURRY

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
• Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
• Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.

SWEET POTATO AND SAUSAGE SOUP

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

SWEET POTATO & CHORIZO SOUP RECIPE - (4.1/5)

Steps:

• Heat EVOO in large pot over medium high heat. Add sausage and cook until brown, stirring often (around 8-10 minutes). Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until soften, stirring often. Add broth and potatoes, season with paprika, chipotle, S&P bring to a boil, scraping up browned bits. Reduce heat to medium low, cover and simmer until potatoes are soft, stirring occasionally, around 30 minutes. Use a potato masher or immersion blender and mash some potatoes in pot. Add sausage, spinach and simmer semi covered around 20 minutes. Season with S&P if needed.

SWEET POTATO AND CHORIZO SOUP

Steps:

• Preheat Oven to 200C/fan 180C
• Place the sweet potato, red onion and garlic in a single layer in a roasting tray and drizzle with oil and a pinch of salt and pepper. Bake in the oven for 45 min until the sweet potato and garlic are soft.
• Transfer the contents of the baking tray to deep pan removing the skin from the garlic as you go. Add 500 mL of the stock and blend with a hand blender until smooth (or alternatively use a freestanding blender). Add more stock until the desired consistency is reached.
• Add the chorizo to the soup and bring gently to the boil, then simmer for 5 min to warm the chorizo through. Season to taste.
• Serve with crusty bread

SWEET POTATO AND CHORIZO TACOS

Steps:

• Peel onion and sweet potato and dice into 1/2 inch cubes. Heat oil in a large pan over medium heat. Add onion, potato and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally until potato is tender, 8 - 9 minutes.
• Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon until cooked through, 7 - 8 minutes.
• Meanwhile, heat tortillas in an oven or microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.
• Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel and pit and thinly slice avocados; put in another bowl and toss with juice from remaining lime juice.
• Spoon about 3 tablespoons chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.

SWEET POTATO & CHORIZO SOUP

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.

SWEET POTATO AND CHORIZO HASH

Steps:

• Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
• Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.