- Yield : 4
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 60m
Easiest soup I’ve ever made and by far my most favouritisttits!!
- 2 Medium Sweet Potatoes - Diced
- 1 Red Bell Pepper - Diced
- 1 Orange Bell Pepper - Diced
- 225g Quality Chorizo - Copped & Cubed
- 1 Onion - Diced
- 1 Red Chilli (Optional) - Finely Chopped
- ½ Tsp Smoked Paprika
- Salt & Black Pepper
- A Little Vegetable Oil
In a large pan, over a medium heat add the oil and gently fry the: Peppers, Onions & Chilli for two minutes.
Next add the sweet potatoes - And stir in for another two minutes.
Add the chorizo and fry off for a final two minutes. Now cover with 2 pints of water, season with salt & pepper, bring to boil then simmer for about an hour.
When ready blend the soup into a nice smooth consistency - Check for seasoning and serve. - You might want to add a little more water if your soup is too thick...
Option: If you feel up to it, try roasting the peppers first by flaming them with a brûlée gun until they are nice and black on the outside. This really adds a depth of flavour. If you don't have a brûlée gun burn them on a gas hob...If you don't have a hob get a gun!
Serve with toasted wholemeal pitta and a rocket and baby plum salad dressed in a squeeze of fresh lime and a dollop of chilli humous!
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