Sweet potato and chorizo soup
- 1 medium onion, chopped
- 1 tbsp olive oil
- 15g butter
- 200g carrots, sliced
- 2 sweet potatoes, peeled and diced
- 2 tsp smoked paprika
- 600ml hot chicken stock
- 300ml full-fat milk
- 125g Asda Extra Special Chorizo, diced
- Crusty bread, to serve
Cook the onion in the olive oil and butter until soft and golden.
Add the carrots, sweet potatoes and paprika and stir to coat, then pour over the stock and bring to the boil. Cover the pan and simmer for 15 minutes or until the veg is tender.
Purée the soup in a blender or food processor, then return to the pan with the milk. Season and heat until simmering.
Meanwhile, cook the chorizo in a non-stick pan until it starts to crisp and the fat runs. Pour the chorizo fat into the soup. Serve the soup in bowls with the chorizo sprinkled on top and crusty bread on the side.