Sweet Potato and Andouille Soup

Sweet Potato and Andouille Soup


Soup is a standby in our house. The perfect one pot meal for a chilly winter evening and enough for leftovers the next day (or in our case, for our near one year old to devour). Jamie Oliver’s Food Revolution has a number of delicious options for soup or stew night; however, my personal favorite is his Sweet Potato and Chorizo Soup. It is not only full of flavor, but it is simple and quick. This version changes up the meat and adds more vegetables and garlic. Jamie’s Yorkshire Puddings are the perfect accompaniment. But, that’s another recipe for another day.

Sweet Potato and Chorizo Soup
Adapted from Jamie Oliver’s Food Revolution

4 carrots, chopped
4 celery stalks, chopped
1 large onion, chopped
4-5 cloves of garlic, minced
2 lb. sweet potatoes, peeled and chopped
2 chicken andouille sausages, sliced (I like Trader Joe’s version)
small bunch of fresh parsley, finely chopped
1 T. curry powder
7 cups chicken or vegetable stock
salt/pepper to taste

In a large pot, heat a generous splash of olive oil. Add the 1st 8 ingredients and cook for 10 minutes, until carrots are soft. Add stock and bring to boil. Reduce heat and simmer until sweet potatoes are very soft. Season with salt and pepper.

Using an immersion blender, blend soup until smooth. Serve.

Serves 6-8.

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