Tomato and Sweet Potato Soup

Winter is here! The nights are dark and the weather is absolutely BALTIC. My duffel coat feels like it is permanently attached to my body, and I don’t leave the house without thick socks.

This is firmly soup weather.

And it's good timing, as I've just realised that I haven't posted anything savoury to the blog since August. That's a little embarrassing.. but I love sugar!!

I do enjoy soup, but for me to look forward to making and eating it, it has to be absolutely delicious. Otherwise it can feel a little like a runner up dinner. Luckily, this soup is really delish, and uses up a lot of my cupboard/fridge staples. It’s thick and creamy and full of nutritious veggies, a perfect wholesome dinner for those days when you go out for breakfast and then manage to have a massive slice of cake and a mocha as well. 

Everything in moderation!

The chorizo on top is a nice little smoky treat, but feel free to skip it if you’re feeling veggie, or add something else like diced scallions or buttery sweetcorn.

Enough for two!

Ingredients

• 1 tbsp olive oil
• 1 red onion
• 1 carrot
• 1 sweet potato
• 4 bay leaves
• 1 tsp paprika
• 1 tsp oregano
• 1 tbsp white wine vinegar
• 300ml vegetable stock
• 250ml pasatta
• 8 cherry tomatoes, quartered
• 75ml milk
• 1 small chorizo sausage, diced small

Method

Prep yo’ veg. Dice the onion, carrot and potato up small. Heat the oil and fry off the onion, carrot and sweet potato together with the bay leaves for 10-15 minutes on a low heat  until softened.

Stir in the paprika and oregano, followed by the white wine vinegar, stock and pasatta. Stir through the quartered cherry tomatoes.

Bring to the boil and allow to simmer for 20 minutes until the spuds are cooked through.

Get the hand blender out and blitz until smooth. 

Put back on the low heat and stir through the milk to loosen it up a bit.

Meanwhile, fry off the chorizo in a small frying pan.

Spoon the soup generously into a bowl, and scatter some chorizo on top.

Dig in with a hunk of sourdough!