Oh boy it’s freezing outside…..well not literally but it feels like it is I guess I got used to that lovely mild weather a bit too much and 6 degrees feels like -20 my inner thermostat’s refusing to accept that winter’s arrived. Best time to cook something hot and colorfull.
I came across this recipe a few years ago in one of Jamie Oliver’s cookbooks and cooked it like zillion times since. Means this recipe is well tested on my guinea pigs (family+friends).it’s a great idea for family weeknight supper as hotness of this soup is only in garnish.
Healthy superstar of this soup is sweet potato. High in B6 vitamin crucial for maintaining healthy blood passageways in body and preventing degenerative diseases including heart attacks.Vitamin A (betacarotene) is an important antioxidant useful in the prevention of several different types of cancer, helps to internally protect our skin from sun damage and help strengthen our eyesight and boost our immunity to disease.
- 2 carrots (roughly sliced)
- 2 sticks of celery (sliced)
- 2 medium onions (roughly chopped)
- 2 cloves of garlic (sliced)
- 800g sweet potatoes (chopped)
- 200g chorizo sausage (sliced)
- 1 heaped teaspoon curry powder
- 1.5 l water/stock
- small bunch of parsley (finely chopped)
- salt&pepper to your taste
- oil (I used Rice bran oil)
- 1 fresh chilli (optional)
Put a large pan on a high heat and add 1-2 tablespoons of oil, add all your chopped and sliced ingredients with the curry powder and mix together with a wooden spoon, cook for around 10 minutes with the lid on,until the carrots have softened but still holding the shape and the onion is lightly golden, pour the water or stock in, give the soup a good stir and bring to the boil, reduce heat and simmer for 10 minutes or until the sweet potato is cooked through.
Season with salt and pepper and liquidise the soup with hand blender
Garnish generously with chilli.