By now you may have noticed that I have a bit of an obsession with Jamie Oliver recipes, especially from his Food Revolution book. (I should probably invest in a new cookbook soon!) This was my first time making soup (other than from a can) and I loved it. Such a perfect meal for a cold day! The combination of the spice in the chorizo and the sweetness of the potatoes was just perfection. I will definitely be making this recipe again soon!
Recipe adapted from Jamie Oliver
2 carrots / 2 celery stocks / 2 onions / 2 cloves of garlic / 1 3/4 pound of sweet potatoes / 7 ounces chorizo sausage / a small bunch of fresh parsley / 1 1/4 quarts chicken broth / olive oil / 1 teaspoon curry powder / sea salt and fresh ground pepper / 1 fresh red chili
Peel and slice carrots. Slice celery. Chop onions. Slice garlic. Peel and chop sweet potatoes. Slice the chorizo. Chop parsley leaves and stalks. Put the broth in a sauce pan and bring to bowl. Put a large pan on high heat and add 2 tablespoons of olive oil. Add all chopped/sliced ingredients with the curry powder and mix together with a wooden spoon. Cook for around 10 mins with the lid askew until carrots have softened, and the onion is golden. Add the boiling broth to the vegetables. Reduce heat and simmer for 10 mins, until the sweet potato is cooked through. Using an immersion blender, pulse the soup until smooth. To serve, scatter over a little finely chopped chile.
xo
Recipe adapted from Jamie Oliver
2 carrots / 2 celery stocks / 2 onions / 2 cloves of garlic / 1 3/4 pound of sweet potatoes / 7 ounces chorizo sausage / a small bunch of fresh parsley / 1 1/4 quarts chicken broth / olive oil / 1 teaspoon curry powder / sea salt and fresh ground pepper / 1 fresh red chili
Peel and slice carrots. Slice celery. Chop onions. Slice garlic. Peel and chop sweet potatoes. Slice the chorizo. Chop parsley leaves and stalks. Put the broth in a sauce pan and bring to bowl. Put a large pan on high heat and add 2 tablespoons of olive oil. Add all chopped/sliced ingredients with the curry powder and mix together with a wooden spoon. Cook for around 10 mins with the lid askew until carrots have softened, and the onion is golden. Add the boiling broth to the vegetables. Reduce heat and simmer for 10 mins, until the sweet potato is cooked through. Using an immersion blender, pulse the soup until smooth. To serve, scatter over a little finely chopped chile.
xo
There is something about homemade soup on a cold day that is just perfect. This one looks tasty - I may just have to try it!
ReplyDeletethat looks SOOOOO yummy!
ReplyDeletelooks soooo good!
ReplyDeleteWe gonna make this soon. Sweet potatos have been on our dinner plate a lost of late. Great new way to enjoy sweet potato
ReplyDelete