Sweet Potato & Chorizo Soup

Sweet Potato & Chorizo Soup

NUTRITION INFO (1 SERVING)

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31812.85.643.718.510.111.54.3

INGREDIENTS INFO (SERVES 4)

  • 280.0g Carrots, Raw
  • [4x] Tablespoon (15ml) Soured Cream, Reduced Fat
  • [10x] per spray/0.2ml Frylight Extra Virgin Olive Oil Cooking Spray 190ml
  • Medium serving (15ml) Chilli Sauce
  • Pinch Table Salt
  • 600.0g Sweet Potato, Raw with Skin
  • 1 dried teaspoon, 1g Paprika
  • 1200.0ml Knorr Stock Cubes Vegetable 8 x 10g
  • Medium (150g) Red Onions, Raw
  • Medium chilli (9g) Red Chilli Peppers, Raw
  • Medium clove (3g) Garlic, Raw
  • 110.0g Chorizo

METHOD

  • Lightly spray a large saucepan with Frylight and set over a low to medium heat. Gently cook the onion, garlic, chilli, carrots and two-thirds of the chorizo, stirring occasionally, for 8-10 minutes until softened.
  • Add the sweet potato, paprika and the hot stock and simmer for 15-20 minutes until the sweet potato has softened.
  • Meanwhile, spray a small frying pan with a little Frylight and set over a medium to high heat. Cook the remaining chorizo for 5-6 minutes until crispy. Set aside.
  • Remove the large saucepan from the heat and blend the soup with a hand-held blender until smooth (or blitz, in batches, in a blender or food processor).
  • If the soup is too thick, you can thin it with water to the desired consistency. Check the seasoning, adding salt and pepper to taste.
  • Serve in warm bowls topped with drops of sour cream and chilli sauce, and the leftover crispy chorizo
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