Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Jamie Oliver’s Sweet Potato and Chorizo Soup


Today my Guest Blogger is my much loved daughter in law, J2, married to my son (J1).  She is a successful blogger in her own right and has started up her own business and can you tell, I am so very proud of her?

“I wouldn’t classify my husband as a picky eater. His palate is very wide and he is no stranger to trying new things (we both tasted fertilized egg embryos when we lived overseas…). There are a few things though that he strongly dislikes. He dislikes beans, or more specifically anything with a chalky texture – lentils, chickpeas, kidney beans. He dislikes most foods that are overly pungent (he also dislikes when I eat them, but I LOVE them) – olives, blue cheese, black licorice. He dislikes broth-y soups. Chicken noodle, minestrone, hamburger…if you can see through the broth, he will probably decline. I love soup, so I try to be creative in finding thick and creamy soup recipes that we will both enjoy.

One soup that we can both agree on is Jamie Oliver’s Sweet Potato and Chorizo Soup from Jamie’s Food Revolution. This happens to be one of the recipes on our weekly meal plan this week and it was a perfect fall meal after raking the front yard.

Jamie Oliver's Sweet Potato and Chorizo Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
From Jamie's "Food Revolution"
  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 2 cloves of garlic
  • 1¾ pounds sweet potatoes
  • 7 ounces chorizo sausage
  • a small bunch of fresh parsley
  • 1¾ quarts of chicken or vegetable broth
  • olive oil
  • 1 heaped teaspoon curry powder
  • sea salt and freshly ground pepper
  • 1 fresh chile
  1. Peel and roughly slice the carrots.
  2. Slice the celery.
  3. Peel and roughly chop the onions.
  4. Peel and slice the garlic.
  5. Peel and chop the sweet potatoes.
  6. Slice the chorizo.
  7. Finely chop the parsley leaves and stalks.
  8. Put the broth in a saucepan and heat until boiling.
  9. Put a large pan on a high heat and add 2 tablespoons of olive oil.
  10. Add all your chopped and sliced ingredients with the curry powder and mix together with a wooden spoon.
  11. Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
  12. Add the boiling broth to the vegetables.
  13. Give the soup a good stir and bring to a boil.
  14. Reduce the heat and simmer for 10 minutes, until the sweet potato is cooked through.
  15. Season with salt and pepper.
  16. Using an immersion blender or liquidizer; pulse the soup until smooth and scatter over a little finely chopped chile.
  17. Divide between your serving bowls and tuck in.

I have used a regular blender in the past (before I received my beloved immersion blender as a gift), but be sure to let the soup COOL OFF before you blend. Otherwise it will end up all over the walls.
I modified slightly and blended the soup before I added the sausage for a little more texture. Delicious!

Jen Grisim, Providing Pre & Postnatal Services in the Heart of Winnipeg Check out my blog:

From Kath: By coincidence, Jamie Oliver was in Toronto this weekend and so was I.  He was there for a Jamie Junior T-Fal event.  Jamie is our families’ favourite chef and I would love to meet him.  Maybe next time…..

Kath’s quote:

“Said Aristotle unto Plato,
‘Have another sweet potato?’
Said Plato unto Aristotle,
‘Thank you, I prefer the bottle.’”

Owen Wister

Love-that is all.

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