Sweet Potato and Chorizo Soup

This sweet potato and chorizo soup is full of warming, comforting flavours. Its vibrant colour is enough to put you in a good mood! This sweet potato soup is just perfect for a chilly day, and it's ready in just 40 minutes.

If you're after something thick enough to eat with a fork, my chickpea chorizo stew is the one.

Sweet potato and chorizo soup is a delicious and warming treat for a cold winter day. It's also an excellent choice for batch cooking as leftovers taste even better as the ingredients have time to mingle as the soup sits.

You only need a handful of ingredients to make this easy sweet potato and chorizo soup. I love this type of soup so much because you don't need to babysit it much, which makes it just perfect for a busy weeknight.

Why you'll love this sweet potato and chorizo soup

• It's super flavourful. Chorizo adds loads of flavours and a spicy kick to this sweet potato soup and pairs perfectly with fresh rosemary and garlic.
• It's very easy to make your own. You can easily customize this Spanish chorizo soup by playing with the veggies and spices. Add some bell pepper with the onions, for example, or make it smoky by using a teaspoon of smoked paprika.
• You can make it vegan. The only non-vegan ingredient in this soup is chorizo. Replace it with a plant-based version, and you have a delicious vegan chorizo soup.

What goes into chorizo and sweet potato soup?

Olive oil - You only need a dash of extra virgin olive oil, so the chorizo doesn't stick to the bottom of the pot. If you think that the chorizo drippings are too much after browning it, you can remove some of them before adding the onion.

Chorizo - To make this soup meat-free, use your favourite vegan chorizo. You may need to adjust the browning time because meat-free chorizo will likely cook quicker than regular chorizo.

Onion - Any kind of onion works great in this soup. I used brown onions, but red onions are also an excellent choice.

Garlic - Fresh garlic is best here - you can either chop it finely or crush it.

Fresh rosemary - Extra herb ideas include fresh thyme and oregano. You can also use a teaspoon of Italian seasoning mix if you don't have any fresh herbs.

Chopped tomatoes - Both regular and fire-roasted chopped tomatoes are great for this soup. Try to use the best quality you can as it really makes a difference.

Sweet potatoes - Cut the sweet potatoes into equal cubes so they cook evenly.

Vegetable stock - I like to make this soup with vegetable stock, but chicken stock is also a great idea.

Baby spinach - You can substitute spinach with kale or any other greens you like.

How to make chorizo soup?

Heat the olive oil in a Dutch oven or large stockpot. Add the chorizo and cook for 4-5 minutes over medium heat until slightly crispy. Remove the chorizo from the pot with a slotted spoon and set it aside.

In the same pot, add the onion and cook for 2-3 minutes until slightly translucent. Stir in the garlic and fresh rosemary and continue to cook for another minute, stirring occasionally.

Add the chopped tomatoes, sweet potatoes and veggie stock. Bring the soup to a boil, then turn down the heat and simmer for 20 minutes or until the potatoes are fork-tender.

If you want the soup to be naturally thicker, use a potato masher or the back of your spoon to break down some of the sweet potatoes.

Add the cooked chorizo back to the pot together with the baby spinach. Simmer for another minute until the spinach is wilted.

Season to taste and serve with your favourite crusty bread.

Leftovers and storage

• This chorizo and sweet potato soup keeps well in the fridge for up to 3 days in an airtight container. Leftovers taste even better because the flavours have more time to set.
• You can freeze the soup for up to 3 months in freezer-safe containers or Ziploc bags.
• Reheat it on the stovetop or in the microwave until piping hot. You may need to add some water or stock before reheating if the soup looks too thick.

Recipe notes and tips

• If your chorizo is not too spicy and you'd like your soup to be fiery, you can add some cayenne pepper or red chilli flakes with the garlic and herbs.
• Crispy bits of bacon are an excellent topping idea for this sweet potato chorizo soup.
• Sprinkle each individual bowl with a bit of fresh parsley and some freshly ground black pepper right before serving.

If you liked this sweet potato and chorizo soup recipe, you might also like some of my other easy soup recipes:

• Vegetarian Dumpling Soup
• Chunky White Bean and Pancetta Soup
• Coconut Curry Soup with Crispy Tofu
• Instant Pot Stuffed Pepper Soup
• Finnish Salmon Soup (Lohikeitto)

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