Sweet Potato, Chorizo and Butterbean soup

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I don’t know about anyone else, but I’m certainly feeling a sharp chill in the air this past week.

So, dear readers…to help ease myself back into the big chill, I’ve started making healthy&hearty soups and stews again.

Perhaps, it’s a little too early for some of you to say goodbye to the summer months, but with a hint of spice to add warmth – this soup might just spark a summer sun memory! Failing that, I’m sure you’ll want a second helping at least.

Serves: 4

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Ingredients:

  • 2 large cloves of chopped garlic
  • 1/2 a chopped onion
  • 1/2 a tablespoon of olive oil
  • 1 tablespoon of tomato purée
  • 1/2 a large cubed and peeled sweet potato
  • 150g of chopped spicy chorizo sausage
  •  1 can/400g of drained and rinsed butter beans
  • 350ml of water
  • 1/2 a teaspoon of cayenne pepper
  • 1 teaspoon of smoked OR sweet paprika
  • A generous pinch of sea salt/Himalayan salt
  • Pinch of black pepper

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Method:

  1. Start by adding the sweet potato cubes to an empty saucepan, then fill the saucepan with enough water to cover them. Allow the potatoes to come to the boil, and then let them simmer away for about 7 minutes – until tender.
  2. Whilst the potatoes are boiling, sauté the onion and garlic in a frying pan for about a minute.
  3. Add the chorizo, tomato purée, and all the seasonings to the pan, and fry for a further three minutes.
  4. When the sweet potatoes are tender and ready, transfer them (retaining the water you cooked them in) to a blender or nutri ninja/bullet and blend the contents until you have a purée.
  5. Transfer the purée back to the saucepan, add the chorizo mixture, the drained butter beans, and 350ml of the remaining sweet potato water.
  6. Simmer and stir all the contents on a low heat for about 10 minutes and you’re done. I do always advise to taste the soup as it’s simmering, just in case you want to add extra seasoning.

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