Sweet potato, carrot, parsnip and chorizo soup

By shelliediman

Ingredients

• 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

Preparation

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.