So this is one of my favourite soups and one of the easiest to do.
This should just take about 20-30 minutes start to finish, then it lasts up to 3 days in the fridge.
So if you just back from the great outdoors maybe standing on the side of a pitch and feeling the cold then this it the perfect soup to have ready to heat on the top ring or pop in the microwave.
Ideal with my homemade brown bread and some real butter!
- Get a large pot (biggest you can find)
- Blitzer wand thingy that blends stuff…. if not a food processor will do.
Do in this order…..
2-3 large sweet potatoes – peeled and chopped into chunks (approx 800 grams if your fussy).
Start frying the sweet potatoes on mid to high heat in some olive oil (1 teaspoon should do)
Chorizo (150 grams) chopped into pieces.I use the Pamplona Chorizo as it has a more paprika type flavour
Now chop up the following and add it in as you go in this order (keep stirring)
1 large onion (roughly chopped)
2 carrots (roughly chopped)
2 sticks of celery (roughly chopped)
Fresh Parsley – stalks and all – (handful will do)
1 teaspoon of Madras curry powder.
Keep stirring !!!
Add 1 vegetable stock cube with water according to its instructions
Add 1 chicken stock cube with water according to its instructions
Throw both of them into the pot
Add in the last ingredient a dessert spoonful of honey
Now use a blitzer wand thingy until all the veg and chorizo is blended into a smooth soup add some water if it is still too thick.
Now your sorted!