• 1tbsp oil
  • 75g chorizo
  • 1 onion chopped
  • 1 garlic clove crushed
  • 750g sweet potatoes
  • 2 pints chicken/vegetable stock
  • 2 sprigs rosemary


  • STEP 1
    Heat oil and chorizo in pan until chorizo is golden brown. Remove chorizo and use oil to fry onion in.
  • STEP 2
    Fry for 8-10 mins until soft then add garlic and fry for 1 minute. Stir in sweet potato and stock, bring to boil the simmer for 10-15 mins, until sweet potatoes are soft.
  • STEP 3
    Remove sprigs of rosemary and add chorizo back in. Use hand blender to whiz soup until smooth, season to taste.
  • STEP 4
    Divide into 4 bowls and garnish with a swirl of oil.
  • STEP 5
    Serve with crusty bread.

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