Spiced Sweet Potato Soup with Sumac Croutons and Chorizo
Sweet potato soup spiced with ras-el-hanout and topped with sumac croutons and crispy chorizo. Finish off with a dollop of yoghurt for a filling winter meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
- 1 tbsp Olive Oil
- 1 Onion chopped
- 680 g Sweet Potato peeled and chopped
- 2 cloves Garlic crushed
- 1-2 tbsp Ras-el-Hanout
- Salt and Pepper
- 2 litres Vegetable or Chicken Stock
- 200 g Red Lentils
- 1 400g tin Coconut Milk
- 2 slices Bread (whatever kind you like)
- Drizzle of Olive Oil
- 1 tsp Sumac
- 75 g Chorizo cubed
- Yoghurt for serving
Preheat the oven to 200°C. Heat the oil in a large soup pot over a medium heat. Add the onion and cook for five minutes. Add the sweet potato and garlic and cook for another 5 minutes then add the ras-el-hanout and a good helping of salt and pepper and cook for 2 minutes more.
Pour in the stock and lentils and bring to the boil. Cook for 20 minutes until the potatoes are tender. Blend the soup until smooth then return to the heat and add the coconut milk, check for seasoning and keep warm until ready to serve.
Cut the bread into cubes and place on a baking tray with a drizzle of olive oil. Place in the oven for 8-10 minutes until crispy and brown. Remove from the oven and sprinkle with sumac. Toss.
While the croutons are cooking heat a drizzle of olive oil in a small frying pan over a medium high heat. Add the chorizo and cook until crispy. Serve the soup topped with the croutons, chorizo and a dollop of yoghurt.
Calories: 690kcal | Carbohydrates: 78g | Protein: 24g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 16mg | Sodium: 416mg | Potassium: 1426mg | Fiber: 21g | Sugar: 10g | Vitamin A: 24160IU | Vitamin C: 9.8mg | Calcium: 145mg | Iron: 9.4mg