It is really starting to feel like winter to me, which means soup is back on the menu. I was planning on making a pumpkin soup but my local shop was all out, so I came up with this combination instead. It does a great job of both warming and filling you up! I am the kind of person who likes a good thick soup and this is definitely one of those. If you prefer a thinner soup just add a bit more stock. Make it veggie by leaving out the chorizo and using vegetable stock instead of chicken.
Recipe (serves 4-6):
- 3 large sweet potatoes
- 4-5 medium carrots
- 2 onions
- 3 garlic cloves, whole
- 150g chorizo (plus extra slices for topping)
- 2 tsp each of dried sage, oregano, and rosemary, or use mixed herbs
- 2-3 tbsps olive oil
- 1.5 litres chicken stock
Preheat the oven to 200°C. Peel and chop the vegetables into chunks, slice the chorizo, and mix all the ingredients except the stock in a large roasting tin so that all the vegetables get coated in the oil. Roast for 1hr or until the vegetables are soft. Squeeze out the garlic and discard the skins.
Put the vegetables and chorizo into a blender with some of the stock and blend until smooth – you will probably need to do this in batches. Pour into a saucepan and add the remaining stock. Stir and reheat when you want to serve it.
To top off the soup I added a swirl of single cream and some fried slices of chorizo (and the oil from the chorizo pan). Yummy with some garlic bread!