in Soup Recipes, Spain

Sweet potato soup with chorizo

updated

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Ingredients for 4 servings:

  • 600 g sweet potatoes
  • 600 g potatoes
  • 350 g leaf spinach (frozen)
  • 250 g paprika sausage (chorizo)
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 tbsp olive oil
  • 1 liter chicken broth
  • Paprika powder, sweet
  • salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Peel the potatoes and dice them. Remove the skin from the chorizo ​​and slice the sausage. Peel and finely dice the onion and garlic. Heat the oil in a large pot and fry the sausage in batches on both sides, remove and set aside. Now sauté the onion and garlic in the hot fat, add the diced potatoes and sprinkle with paprika. Pour in the chicken stock and simmer for about 20 minutes. Defrost the spinach in a pot, chop it up a bit, and then add it to the soup. Add the sausage and heat everything back up, but do not boil it. Season the soup with salt, pepper, and paprika.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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