- Cuisine: Italian, James', Spanish
- Course: Hors d'oeuvre
- Skill Level: Uber Easy
- 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!
Average Member Rating
(4.6 / 5)
5 people rated this recipe
posted by Helen Topham on March 18, 2015
Hi James, Lovely soup recipe….. Made it at the weekend and finished it off this week!
Great flavour, really enjoyed it and easy to make.
Thanks for sharing
posted by James McConnell on August 18, 2015
Hi Helen, thanks for the comment, glad you enjoyed it. I’m just waiting for a new kitchen to be installed then I’ll be back to putting up a lot more recipies!