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Sweet potato, carrot, parsnip and chorizo soup


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  • 1 tbsp olive oil
  • Chorizo sausage halved and sliced
  • 1 lg spanish onion chopped
  • 1 tsp minced garlic
  • 8 C fat free chicken stock
  • 4 carrots peeled & sliced 1" dice
  • 4 parsnips peeled & sliced 1" dice
  • 3 med sweet potatoes peeled & sliced 1" dice
  • 2 small russet potatoes peeled & sliced 2" dice
  • Chipotle chili powder and smoked paprika to taste (I used approx 1Tbsp each)
  • Salt & pepper to taste
  • 10oz bag baby spinach, chopped



Step 1

In a soup pot cook sausage in olive oil until browned. Set aside. In same pot add onion and garlic and cook until softened. Add chicken stock, vegetables, and seasonings. Bring to a boil and simmer 30-40min until vegetables are fork tender. Blend with immersion blender until smooth. Add sausage and spinach and simmer 20 minutes. Serve with crusty bread.


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