This robust soup is packed with lots of flavour and a hint of chilli too. This recipe can be adapted to use butternut squash instead of sweet potato if you prefer. Serve with warmed gluten-free wholegrain bread rolls or ciabatta.
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Ingredients
2 medium carrots, sliced
1 medium onion, diced
1 tablespoon olive oil
3 cloves of garlic, minced
1 red chilli, finely chopped
2 medium sweet potatoes, peeled and diced
1 ½ ltrs / 50fl oz gluten-free chicken stock
150g / 5oz gluten-free chorizo sausage, sliced
2 rashers smoked bacon, sliced
1 handful fresh parsley leaves, roughly chopped
1 sprig rosemary, roughly chopped
½ teaspoon smoked paprika
Black pepper, to season
Coriander, to decorate
Method
STEP 1
Gently sauté the carrots and onion in 1 tablespoon of olive oil for approximately 10 minutes or until they start to soften. Then add the garlic and half the red chilli and cook for a further 3 minutes.
STEP 2
Add the sweet potato, chicken stock, chorizo and smoked bacon and simmer for approximately 20 minutes or until all the vegetables have softened.
STEP 3
Finally add the parsley, rosemary and smoked paprika and stir until evenly distributed. Once the sweet potato has started to break down season with black pepper.
STEP 4
Using a hand blender, pulse until the soup is smooth. If you prefer a thinner soup add water accordingly. Serve immediately in warmed bowls and garnish with the remaining red chilli and coriander.