Hearty Chorizo and Sweet Potato Soup
This full meal in a bowl is both fragrant and lightly spicy. It puts the spotlight on chorizo, celery, onion, garlic and sweet potato. Plunge these colourful, tasty ingredients into a broth, then garnish with kale and white beans. Serve with cheese bread croutons. A hearty soup that’ll charm you from the first spoonful.
Ingredients
- 6 oz (170 g) mild or spicy dry chorizo sausage, diced
- 2 celery stalks, diced
- 1 small sweet potato, peeled and cut into large dice
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp smoked paprika
- 3 tbsp (45 ml) olive oil
- 5 cups (1.25 litre) chicken broth
- 3 cups (90 g) kale, stems removed, leaves torn
- 1 can (19 oz/540 ml) white beans, rinsed and drained
- 4 slices country bread
- 1/4 cup (25 g) Manchego or cheddar cheese, grated, plus more for serving
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- In a pot over medium-high heat, soften the chorizo, celery, sweet potato, onion, garlic and paprika in 2 tbsp (30 ml) of the oil for 7 minutes. Season with salt and pepper. Add the broth, kale and white beans. Bring to a boil. Simmer for 5 minutes or until the sweet potato is cooked through. Adjust the seasoning.
- Meanwhile, place the bread on the baking sheet. Drizzle with the remaining oil. Sprinkle with the cheese. Season with pepper. Bake for 5 minutes or until the cheese is golden.
- Divide the soup among four bowls and sprinkle with more cheese. Serve with the cheese croutons.
This full meal in a bowl is both fragrant and lightly spicy. It puts the spotlight on chorizo, celery, onion, garlic and sweet potato. Plunge these colourful, tasty ingredients into a broth, then garnish with kale and white beans. Serve with cheese bread croutons. A hearty soup that’ll charm you from the first spoonful.