What you will need

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
800g (28ozs) sweet potato
200g (7ozs) chorizo sausage
A small bunch of fresh parsley
Olive oil
1 heaped tsp curry powder
2 chicken or vegetable stock cubes
Sea salt
Freshly ground pepper
1 fresh red chilli

How to make your soup

1. Peel and roughly slice the carrots.
2. Slice the celery.
3. Peel and slice the garlic.
4. Peel and chop the sweet potatoes.
5. Slice the chorizo.
6. Finally chop the parsley leaves and stalks.
7. Place a pan on a high heat and add 2 tblsp s of olive oil.
8. Add all your chopped and sliced ingredients with the curry powder and mix together with a wooden spoon. Cook for around 10 mins with the lid askew, until the carrots have softened but are still holding their shape and the onion is lightly golden.
9. Put the stock cubes into a a jug or pan and pour in 1.8 litres (3pints) of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables.
10. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes, until the sweet potato is cooked through.
11. Season with salt and pepper. Then using a stick blender or liquidizer, pulse the soup until smooth. Serve with a scattering of chopped chilli and parsley if desired.
12. This makes quite a big batch, I freeze portions in small freezer bags and then use for my lunches during the week. Delicious with oatcakes.

Originates from Jamie Oliver’s ministry of food cook book.