Season of mists and mellow fruitfulness?  I don’t think so!

Mostly here at the moment it’s freezing cold and lashing with rain.  And now that we’re on half term and don’t have to go out, we can hunker down with a bowl of my new favourite, and spectacularly simple, soup.

soup 1All you need to do is roughly chop some sweet potatoes, carrots and onions and throw them into a roasting tray.  Lining the tray with parchment makes for a quick clean up once the veggies are roasted.

Add some garlic, a link of chorizo sliced into generous chunks, salt, pepper, cumin seeds and olive oil.  Don’t worry about quantities…just go with the flow!

raw veggies

Stick it in the oven at 180 C for about an hour and a half or so.  Go and knit.  Or watch a movie.  Maybe take a bath.  Whatever floats your boat relaxation-wise.

veggies cooked

When the veggies are all nice and soft and the chorizo a little crispy, pop it in the blender (you’ll probably need to do this in batches), add some stock (or, if like me you’re out of stock, a stock cube and some boiling water), and blitz till smooth.

It’s ok to nibble on a chunk (or two) of chorizo straight from the pan whilst you do this.  In fact, I’d go so far as to say you’re missing a treat if you don’t.

soup in blender

Warm through in a pan on the stove, adding a sprinkling of ground coriander to temper the sweetness of the potato and add another note of warmth, and double check the seasoning.

Serve and enjoy.

soup serving

PS…if you want an even more velvety soup just pass this through a sieve.  But I was hungry and couldn’t wait.  The soup didn’t suffer for not being sieved.  I’d have suffered had I had to wait any longer.  Make it and you’ll see what I mean…the smell is heavenly!