Sweet Potato & Chorizo Soup
Chorizo adds a spicy kick to this vegetable-packed soup.
Yields: 8 servings
- 2 tablespoons olive oil
- 1 (12-ounce) package cooked chorizo sausage, sliced ½ inch thick
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 4 cups sweet potatoes, peeled and cut into ½-inch cubes (about 2 medium sweet potatoes)
- 1 (14.5-ounce) can diced tomatoes
- ¾ teaspoon kosher salt
- ½ pound turnip greens, roughly chopped
- In a large Dutch oven, heat oil over medium-high heat. Add chorizo; cook, stirring occasionally, until browned, about 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
- Add onion; cook, stirring occasionally, until tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, sweet potatoes, tomatoes, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 20 minutes. Add chorizo and turnip greens; cook until greens are wilted, about 5 minutes.
Looking for the perfect sandwich pairing? Give our Bacon & Smoked Cheddar Grilled Cheese Sandwich a try.
Find more perfect soup and bread pairings like these in our newest issue of Taste of the South magazine.
Hi! Could I substitute spinach or kale for the turnip greens?
Hi Meshi! Absolutely. Kale would be the best option, as spinach would likely get too soggy.
No seasoning? Not even salt and pepper? And yes, I know that I can add whatever I want, but just curious.
The recipe gets quite a bit of salt and spice from the stock and chorizo (even though the stock is ‘low sodium’). You should definitely add additional to taste at the end of cooking, if you like, but you should be in the ballpark.