This sweet potato and chorizo soup is thick, smooth and full of flavour. The sweetness of the potatoes works perfectly with the chorizo and paprika, creating a delicious, warming soup.
It’s easy to make in a soup maker, with minimal preparation and no need to peel the sweet potatoes!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy through my link, then thank you! That’s what helps us to keep Liana’s Kitchen running.
What You Need
Sweet Potatoes: These give the soup its naturally sweet flavour and lovely thick, creamy texture. There’s no need to peel them, just give them a good scrub and chop them into small pieces.
Chorizo: Adds a delicious smoky flavour and a little spice. You can buy it ready diced to save time. I like to keep a few pieces aside to fry and sprinkle over the finished soup.
Onion and Garlic: These add extra flavour to the soup. You can use frozen chopped onions to save on preparation time.
Red Pepper: A sweet red pepper complements the sweet potatoes and chorizo. Frozen chopped peppers also work well.
Smoked Paprika: Enhances the smoky flavour of the chorizo.
Vegetable Stock: Use your favourite vegetable stock. You may need to adjust the quantity depending on the capacity of your soup maker.
Black Pepper: Add according to taste.
Chilli Flakes (Optional): Sprinkle a few over the finished soup if you fancy a little extra heat.
For exact quantities, see the recipe card at the bottom of the post.
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How to Make Sweet Potato and Chorizo Soup in a Soup Maker
Step 1: Prepare the ingredients
Start by giving the sweet potatoes a good wash. There’s no need to peel them, just chop them into fairly small pieces so they cook through during the soup maker cycle.
Next, dice the chorizo, chop the onion and red pepper, and crush the garlic.
Step 2: Sauté the ingredients (optional)
If your soup maker has a sauté function, you can use it to soften the onions for a few minutes in a little oil. Add the garlic and chorizo and cook for another minute or two to release some of those lovely smoky flavours.
Don’t worry if your soup maker doesn’t have a sauté function. I often skip this step, especially when using my Ninja Soup Maker, and the soup still tastes great.
If anything starts sticking to the bottom, just add a splash of hot stock and give it a gentle scrape with a wooden spoon or spatula.
Step 3: Add everything to the soup maker
Now add the sweet potatoes, red pepper, smoked paprika and black pepper, followed by the vegetable stock.
Check that everything is below the MAX line on your soup maker. You might need to reduce the amount of stock slightly depending on which model you’re using.
Step 4: Set the soup maker off
Pop the lid on and select the smooth soup function. On my Morphy Richards Soup Maker, this takes 21 minutes.
The soup maker might make quite a bit of noise when blending the sweet potatoes, but that’s perfectly normal!
Step 5: Check and serve
Once the soup maker beeps, carefully remove the lid and give the soup a taste.
You’ll find this is quite a thick soup thanks to all those sweet potatoes, which is just how I like it. If you prefer yours a little thinner, simply stir in some extra hot stock or water.
I like to finish mine with a few pieces of crispy fried chorizo on top, but you could also add a pinch of chilli flakes or enjoy it just as it is.
Making This Soup in a Morphy Richards Soup Maker
For this recipe, I’ve gone back to using my Morphy Richards Soup Maker. It’s been a while since I’ve used it, but this month marks 10 years since I published my first soup maker recipe book, so I thought it would be nice to bring out the soup maker that started it all!
I’ve used lots of different soup makers over the years, and although I often use my Ninja Soup Maker these days, I know many of you have Morphy Richards models.
Going forward, I’m planning to use a wider variety of soup makers in my recipes and videos, so you can see how they work with different models rather than me always using the same one.
Of course, you can still make this sweet potato and chorizo soup in any soup maker. Just check the minimum and maximum fill levels and adjust the quantities if necessary.
One thing I particularly like about this Morphy Richards model is the sauté function, which I’ve used to soften the onions and cook the chorizo before starting the soup cycle. It’s completely optional though, so don’t worry if your soup maker doesn’t have this function.
Do You Need to Peel the Sweet Potatoes?
No, there’s no need to peel the sweet potatoes when making this soup. Just wash them thoroughly before chopping.
The skins will blend into the soup during the smooth cycle, saving time and reducing waste.
Do You Need to Fry the Chorizo First?
No, you can add the diced chorizo straight into the soup maker with the other ingredients.
However, frying it briefly helps release its oils and brings out more of its smoky flavour.
If your soup maker doesn’t have a sauté function, you can either skip this step or fry the chorizo separately in a frying pan.
Can You Make This Soup in a Different Soup Maker?
Yes! Although I used my Morphy Richards Soup Maker, you can make this recipe in other models, including the Ninja Soup Maker.
Just check the minimum and maximum fill levels and adjust the ingredients or stock if necessary.
Can You Make This Soup Thinner?
Yes. Sweet potatoes produce a naturally thick, creamy soup, particularly when blended until smooth.
If it’s thicker than you prefer, gradually stir in some extra hot vegetable stock or water until you reach your preferred consistency.
Storing and Reheating
Allow the soup to cool before transferring it to an airtight container. Store in the fridge for up to 3 days.
Reheat thoroughly in a saucepan or microwave until piping hot throughout, stirring occasionally. You may need to add a splash of water or stock, as the soup can thicken further when chilled.
You can also freeze the soup in suitable containers for up to 3 months. Defrost in the fridge before reheating.
More Soup Maker Recipes
If you are looking for more sweet potato soup recipes for your soup maker, check out these for inspiration:
- Carrot and Sweet Potato Soup
- Sweet Potato and Lentil Soup (in a Soup Maker)
- Jamaican Jerk Sweet Potato Soup (In A Soup Maker)
- Sweet Potato and Bacon Soup (In A Soup Maker)
- Butternut Squash and Sweet Potato Soup
Sweet Potato and Chorizo Soup (in a Soup Maker)
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Ingredients
- 800 g sweet potatoes chopped
- 100 g chorizo diced
- 1 onion chopped
- 2 cloves garlic crushed
- 1 red pepper deseeded and chopped
- 1 tsp smoked paprika
- 850 ml vegetable stock or vegetable stock
- Black pepper to taste
- Optional: pinch of chilli flakes
Instructions
- Prepare the chorizo. For the best flavour, fry the diced chorizo in a dry frying pan for 3–4 minutes until it starts to release its oils. You can skip this step, but frying gives the soup a deeper, smokier flavour.
- Add the ingredients. Put the sweet potatoes, onion, garlic, red pepper, chorizo, smoked paprika and black pepper into the soup maker.
- Pour in the stock. Add the stock, ensuring everything stays below the soup maker's maximum fill line. Reduce the stock if necessary.
- Select the smooth soup function. Allow the soup maker to complete its cycle.
- Taste and serve. Check the seasoning and add extra black pepper if needed. Serve with crusty bread and, if you like, a few pieces of crispy chorizo scattered over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.