Chorizo and Sweet Potato Soup with Cheese Swirl recipe

A velvety, warming soup with smoky chorizo and naturally sweet potato. Finished with a swirl of cream and cheese, it is rich, smooth and comforting.

45 min · Medium · Spanish Jump to method

Chorizo and Sweet Potato Soup with Cheese Swirl

Ingredients

4 servings
  • 140 g chorizo
  • 600 g sweet potato
  • 150 ml Cream
  • 80 g Cheese
  • 15 g Butter
  • to taste salt
  • to taste black pepper
  • 800 ml water
Nutrition Per serving
Calories 448 kcal
Protein 11.8 g
Carbohydrates 30.1 g
Fat 32.5 g
Saturated fat 17.4 g
Fibre 5.3 g
Sugar 8.4 g
Sodium 980 mg

Why this works

A rich, energy-dense soup with moderate fibre from sweet potato but high saturated fat and sodium from chorizo, cheese, cream and added salt.

Vitamin A. Sweet potato provides beta-carotene, supporting eye health and immune function.

Saturated fat and sodium. Chorizo, cheese, cream and added salt make this dish high in saturated fat and likely high in salt, so it is best enjoyed occasionally.

Protein and calcium. Cheese, cream and chorizo contribute some protein and calcium, though the dish is not especially high in protein overall.

Method

  1. Peel and dice the sweet potato.
  2. Cook the chorizo in a large saucepan until the fat renders, then remove half for garnish if you like.
  3. Add the butter and sweet potato to the pan, then cover with water just to the top of the vegetables.
  4. Simmer for 20 minutes until the sweet potato is very soft.
  5. Blend until smooth, then stir in the cream and grated cheese.
  6. Season with salt and black pepper.
  7. Serve with the reserved chorizo on top.
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