Simmering with aromatic spices and exploding with sweet and salty flavors, this soup calls for sweet potatoes and chorizo in the pot. You’ll be slurping this warm, hearty soup till the very last drop.
Cook chorizo on medium-high heat until brown. Stir frequently.
Reduce the heat to low and add the onion. Cook 5-6 minutes, or until it is soft and a little browned around the edges.
Add the garlic and tomato paste. Cook for one minute.
Add the smoked paprika, paprika, and cook for 20-30 seconds.
Pour in the chicken stock. Add the potatoes and stir.
Increase the heat and bring the soup to a boil. Then lower the heat to a simmer. Let soup simmer for about 20 minutes or until the potatoes are soft and tender.
Add salt and pepper to taste.
Stir in the parsley and serve.
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