Chorizo and sweet potato soup (meal-sized)
This complete meal in a bowl is both fragrant and subtly spicy. It features chorizo sausage, celery, onion, garlic, and sweet potato. These colorful and flavorful ingredients are simmered in broth, then topped with kale and white beans. All that's left is to serve it with cheesy bread croutons.
Ingredients · Servings 4 s
- 170 g (6 oz) of mild or spicy chorizo sausage, diced
- 2 celery stalks, diced
- 1 small sweet potato, peeled and cut into large cubes
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 5 ml (1 tsp) of smoked paprika
- 45 ml (3 tbsp) of olive oil
- 1.25 liters (5 cups) of chicken broth
- 90 g (3 cups) of kale leaves, stems removed and torn
- 1 can (540 ml/19 oz) of white beans, rinsed and drained
- 4 slices of country bread
- 25 g (1/4 cup) of grated manchego or cheddar cheese, plus more for serving
Method · 45 min
- Place the rack in the center of the oven. Preheat the oven to 220°C (425°F). Line a baking sheet with a silicone mat or parchment paper.
- In a saucepan over medium-high heat, sauté the chorizo, celery, sweet potato, onion, and garlic with the paprika in 30 ml (2 tbsp) of oil for 7 minutes. Season with salt and pepper. Add the stock, kale, and white beans. Bring to a boil and simmer for 5 minutes, or until the sweet potato is cooked. Adjust the seasoning.
- Meanwhile, place the bread slices on the baking sheet. Drizzle with the remaining oil. Sprinkle with cheese. Season with pepper. Bake for 5 minutes or until the cheese is golden brown.
- Divide the soup into bowls. Sprinkle with cheese. Serve with croutons.
Published in RICARDO Magazine Volume 22, number 1.
