Sweet Potato and Chorizo Soup

Ingredients

• 4 tbsp of natural greek yogurt

• 1 tsp of blended olive oil

• 1 onions

• 450 g of sweet potatoes

• 750 ml of chicken stock

• 100 g of chorizo

• 2 tbsp of chives

4 servings

Calories~325 kcal

Protein~12 g

Carbs~30 g

Fat~17 g

Fiber~5 g

Sugar~8 g

Total recipe

Calories~1,300 kcal

Protein~48 g

Carbs~120 g

Fat~68 g

Fiber~18 g

Sugar~32 g

Method

• Step 1

  Finely slice about a quarter of the chorizo and chop the remainder. Heat the oil in a large saucepan, and cook the sliced chorizo over a moderate heat until crisp and golden in places. Remove and set to oneside.

• Step 2

  Add the onion and remaining chorizo and cook until softened, stirring from time to time. Stir in the sweet potato and cover with a well fitting lid. Cook for 5 minutes shaking the pan from time to time.

• Step 3

  Add the stock. Cover and simmer for 35-40 minutes. Blend until smooth. Note if using a food processor or liquidizer it is always best to allow the soup to cool before blending. Reheat if necessary.

• Step 4

  Season to taste. Serve with a spoonful of Greek yoghurt and garnished with a few slices of the chorizo and a sprinkling of chives.