Here's a one-pot, vegan, delicious soup with a kick featuring sweet potatoes and soy chorizo
You guys. This sweet potato chorizo soup is one you need to add to your repertoire.
The intersection of easy, quick and deliciousness is off the charts.
You do not need a Vitamix, but it will save you time dicing the tomatoes (and cleaning up the mess).
Great for dinner tonight or lunch this week.
And if you’re curious, here’s how this Mexican sweet potato chorizo soup came to be.
We have chorizo and sweet potatoes - can we make a soup?
That’s how it went down.
I had some vegan chorizo from Trader Joe’s I had been meaning to use. And, of course, a couple of sweet potatoes.
Fiancée found a version of this recipe and planned to make it for us for dinner. When she got home from work with the rest of the ingredients she got a text:
“We’re down the street getting a tattoo for Jen to celebrate her finalized divorce.”
So what did she do?
She did what any good friend would do. She put the other ingredients for this soup onto the counter and headed back out the door. Yup.
I knew it was going to be up to me to make this Mexican Chorizo Sweet Potato Soup.
Said “Easy”, Looked Hard, was Easy
She was out being a good friend. I stayed in being a good fiancé.
How?
I waited for the inevitable text.
“Baby, I’m going to be another 30 minutes. Can you get dinner started? Here’s the recipe.”
Time to be a hero.
For something I had NEVER made, it turned out perfectly.
And, no, it’s not a 5-minute, one pan dinner.
But it WAS easy to get everything together, start-to-finish. Just the right amount of easy. Just the right amount of basic, relaxing prep.
Perfect thing to make if you’re looking to impress without a lot of effort.
And, of course, it was so, so good. A total winner we’ll for sure make again.
Below you’ll find some updates about this recipe.
But first, here’s the original featured image.
Updated (but same old) story around this sweet potato chorizo soup
We recently unpublished this soup because it wasn’t a Vitamix recipe*.
Sure, it was something we made in our veganized kitchen*. And it was something you could and should make, too.
But it didn’t fit the niche, so it had to go.
Well, the other night, Shalva assigned me this recipe to make for dinner.
“We’re having Sweet Potato Chorizo Soup. Remember how to make it? Can you at least help by chopping the sweet potatoes?”
So I did.
And then it came to me: Why not use the Vitamix to chop the tomatoes? Wow!
- So easy.
- Took seconds.
- Saved some time cleaning tomato juice an guts from the counter.
So now we have a few new photos and a simplified approach. And it’s official:
This 5-ingredient sweet potato chorizo soup is back!
It’s great for dinner tonight or lunch this week.
And did I mention it’s filling but would make you feel full?
Go make this sweet potato chorizo soup now!
Other Noteworthy Versions
- Food Network: Original Inspiration
Recipe
4-ingredient Mexican Sweet Potato Chorizo Soup
Hearty, hot, and healthy, vegan, sweet potato chorizo soup that's easy, pretty quick, and only requires one pot.
Chorizo, Kale, Sweet Potatoes, Tomatoes, Vegetable Broth,Ingredients:
- MAIN SOUP INGREDIENTS
- soy chorizo - 12 oz. casing removed (I used vegan chorizo from Trader Joe's)
- sweet potatos - 2 large, peeled, cut into 1/2 inch pieces
- vegetable broth - 8 cups
- diced tomatoes - 4 large tomatoes (or one 14-ounce can)
- SEASONING
- salt - to taste
- cumin - dash
- GARNISH
- avocado - 1 whole
- cilantro - a little bit, chopped
- lime - 1 whole
- BONUS INGREDIENT
- kale - a handful
Instructions:
PREP SWEET POTATOES:
- Peel sweet potatoes.
- Cut them into 1/2 inch pieces.
- Set aside.
PREP TOMATOES:
Option 1: Dice with blender
- Cut tomatoes into quarters (two cuts).
- Add to blender container.
- Blend on low speed for 5-10 seconds.
- Use tamper as needed to push ingredients into blade.
Option 2: Dice by hand
SOUP:
- Add chorizo and cumin to medium-sized pot.
- Set pot over medium heat.
- Cook and stir with wood spoon for 5 minutes (until chorizo is cooked).
- Add vegetable broth, tomatoes, and sweet potatoes.
- Bring to boil.
- Cover, reduce heat and simmer for 12 minutes (until sweet potatoes are cooked).
GARNISH:
- Add avocado, chopped cilantro, lime juice on top of each bowl.
- Serve.
- Be happy.
BONUS INGREDIENT:
Feel free to add a handful of kale when the soup is ready. The kale only needs a few minutes of cooking to soften up but still provide some texture.
Useful tips for 4-ingredient Mexican Sweet Potato Chorizo Soup
How long does it last?
This soup can last in the refrigerator for up to a week.
How to reheat?
To reheat, add a bit of vegetable broth or water.
Where do you get vegan chorizo?
We use the soy chorizo from Trader Joe’s. It’s full of flavor and, this is true, was voted best meat product by trader shoppers (even though it’s meat-free!).
What else would be good with this soup?
A dollop of our vegan sour cream would be delicious. Or, try it with a side of easy cornbread.
Skipped the avocado and kale and merely added cilantro, fresh lime and crushed tortilla chips to the top. This recipe is DEFINITELY a keeper! Simple and quick and delicious. Glad I found it. As a side-note, I did have to simmer the soup for almost double the presupposed time for the sweet potatoes to properly cook.
Made this last night for poker night with my buddies. Forgot to add the kale (and didn’t get all fancy with the fresh-made tortilla chips), but it was still dang good.