Smoked Sausage, Chickpea and Sweet Potato Soup

 

You might be asking yourself, why am I blogging about a hearty, winter-like soup in late April. Well, it’s still pretty chilly here in Greater Seattle. The last few days we’ve had highs of 10°C (50°F) and lows of 2-3°C (35°F)… brrrr.

This soup is just what is needed on chilly winter spring days. It’s delicious and will warm the cockles of your heart. It’s simple to make, and packed full of flavors and textures. The soup is creamy, sweet, spicy, smoky and is laden with chickpeas (garbanzo beans), chunks of sweet potato, butternut squash, slices of smoked chicken sausage and chopped kale. It’s a super-hearty meal in one bowl. 

 

SMOKED SAUSAGE, CHICKPEA & SWEET POTATO SOUP

Serves 4-6

Adapted from Bitchin Camero – Chorizo, Chickpea & Sweet Potato Soup

 

Ingredients

  • 1 teaspoon groundnut (peanut) oil
  • 1 small onion, cut into chunks
  • 3-4 cloves garlic, crushed
  • 600 g (1 1/3 lb) sweet potatoes, cut into 2.5 cm (1 inch) chunks (leave skin on)
  • 600 g ( 1/3 lb) butternut squash or other winter squash flesh, cut into 2.5 cm (1 inch) chunks
  • 1.25 liters (5 c and 3 tablespoons) boiling water
  • 8 g (1 teaspoon) Better than bouillon* chicken stock paste
  • 1 (400-425 g (15 oz)) tin (can) chickpeas (garbanzo beans), rinsed and drained
  • 2 cooked smoked chicken sausages, sliced diagonally into 3 mm (1/8 inch) slices
  • 225 g (8 oz, about one bunch) green kale, chopped
  • 2 teaspoons hot smoked paprika powder
  • salt and freshly ground black pepper, to taste

* Better than bouillon is a concentrated paste, which you add water to, to make a stock. If this is not available, use stock cubes or ready-made unsalted stock instead of water in step 3.

 

Method

1. In a large saucepan, heat oil until hot, then sauté onion and garlic until translucent and aromatic, about 3-5 minutes.

2. Add sweet potatoes, butternut squash and stir for 1-2 minutes.

3. Pour in boiling water and stir in the stock paste. Bring back to the boil. Simmer for 20 minutes, or until chunks of sweet potato and butternut squash are tender.

4. Using a hand (immersion) blender** give the mixture a quick whizz to break up some of the chunks. The aim is to have a soup that has a thick-ish consistency with chunks in it.; season with paprika, salt and black pepper.

5. Add chickpeas (garbanzo beans), sausages and kale. Simmer for an additional 10 minutes. Check the seasoning before serving. Enjoy!

** If you don’t own a hand (immersion) blender, you can mash up the chunks with a fork or a masher.

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