This delicious Slow Cooker Sweet Potato and Chorizo soup recipe is perfect for an Autumn/ Winter day after a long crisp walk. I added a little finely chopped fresh red chilli to mine to give it a little extra kick but you can leave this out if you like or add more if chilli is your thing!
I left my soup chunky for a change, although you can blend it if you like and then add a topping of a little cooked chopped chorizo and a tiny sprinkling of dried chilli flakes.
The flavours would work well as a stew or casserole so if you wanted something more substantial you could potentially use larger chunks of vegetables and maybe add more beans to the mix.
- Splash of olive oil and / or a knob of butter
- 1 medium onion, peeled and finely chopped
- 2 medium carrots, peeled and diced into even, smallish pieces
- 1-2 sticks of celery, washed and diced into smallish pieces
- 1 red pepper, de-seeded and diced into smallish pieces
- 1 orange or yellow pepper, de-seeded and diced into smallish pieces
- 2 medium sweet potatoes, peeled and diced into smallish pieces
- 2-3 cloves of garlic, peeled, crushed or grated
- Finely chopped red chilli – de-seeded to taste. (Optional)
- 1/3 ring of chorizo . Remove the weird papery coating then chop into smallish pieces
- A tablespoonful of tomato puree
- 1 chicken stock pot
- Enough water to cover
- 1 teaspoonful of smoked paprika
- 1 splash of Hendersons Relish or Worcestershire sauce (optional)
- Half a tin (or a small tin) of kidney beans in chilli sauce (optional)
- Sprinkling of celery salt (optional)
- Freshly ground sea salt and freshly ground mixed peppercorns or freshly ground black pepper to taste.
Step One (Optional) Sweat the vegetables over a low heat.
I like sweating / softening the vegetables first as it helps release the moisture and allows the flavours to develop. If you have a sear and stew slow cooker (with a metal dish) you can do this in the metal slow cooker pot.
If your slow cooker is ceramic and you want to sweat off the vegetables you’ll need to do that bit in a pan first and then transfer them to the slow cooker dish. Do NOT try putting a ceramic slow cooker dish on the hob!
The general idea of sweating vegetables is to use a lowish heat so the vegetables start to soften rather than change colour. If you notice that the vegetables are going brown, turn the heat down a little bit.
To do this add the butter and / or olive oil into the pan along with the vegetables and keep gently stirring for a bout 5-10 mins until the vegetables look glossy and have started to soften. Once the vegetables have softened turn off the heat and transfer the vegetables to the slow cooker pot (if they’re not already in it!)
Don’t fancy sweating the vegetables off first / don’t have much time?
If sweating off the vegetables isn’t for you, just transfer all the ingredients to the slow cooker pot, give it a stir, make sure you’ve got just enough water to cover the vegetables etc. Then cook on high for an afternoon or low all day.
Add the chopped chorizo, the tomato puree, the smoked paprika, the kidney beans if using, the stock pot and the Hendersons Relish/ worcestershire sauce and a sprinkling of celery salt if using and stir well
Add enough water to just to say cover the vegetables. Slow cookers don’t tend to evaporate like pans do so the amount you put in is generally the amount you get out. Stir again
Cook on high all afternoon or on low all day
Check seasoning and adjust if necessary
Step Four (optional)
If you like you can blend the soup using a stick blender and then top with a little cooked chopped chorizo and a drizzle of olive oil and a sprinkling of chilli flakes.
Cooking Tip: If the soup is a little thick you can add a little boiling water to let it down.
Serve with freshly baked bread and lashings of proper salted butter or with spicy cheddar cheese on toast.
It will keep well in the fridge for around 3 days