Sweet Potato & Chorizo Soup

Last updated on: February 16, 2026

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Sweet potato and chorizo soup kind of soup recipe that makes you wonder why you ever bothered with thin, watery bowls of sadness.

It is rich, warming and absolutely packed with flavour, yet it’s still easy enough for a midweek cook-up.

You get natural sweetness and fibre from the sweet potatoes, smoky depth from the chorizo, and just enough spice to keep things interesting without blowing your head off.

Each serving delivers around 11 g protein, roughly 325 calories, and uses chorizo as the main protein source, backed up by vegetables that actually do something useful.

It’s quick to make (around 25 minutes), scales beautifully for batch cooking, and works just as well for weekday lunches as it does as a starter on Christmas Day.

All you need is a large soup pan and a blender — nothing fancy, nothing stressful.

Why You’ll Love This High-Protein Recipe

• Packed with ~11 g protein per serving, which is solid going for a blended soup.

• Thick, creamy texture without cream — the sweet potato does all the work.

• Big, smoky flavour thanks to chorizo releasing its paprika-rich oils.

• Easy to scale up for batch cooking and freezing.

• Uses simple supermarket ingredients you can actually find.

• Comfort food that keeps you full, not rummaging for biscuits an hour later.

Key Ingredients For Sweet Potato Soup

Sweet Potato. The backbone of the soup. Naturally sweet, high in fibre, and perfect for creating that thick, velvety texture. White potatoes just don’t hit the same.

Chorizo. Smoky, spicy, and non-negotiable. As it cooks, it releases flavour-packed oils that season the entire soup from the inside out.

Onions & Garlic. The flavour base. Sweet, savoury, and absolutely essential for depth.

Carrots & Peppers. Add subtle sweetness, colour, and extra veg points without stealing the show.

Curry Powder. A mild supermarket curry powder is ideal. It adds warmth and complexity rather than “this is a curry now” vibes.

Chilli Powder. Just enough heat to wake things up. Easily adjusted if you’re spice-shy or spice-mad.

Stock. Chicken or vegetable stock both work. Homemade stock is a bonus, but cubes are absolutely fine.

How To Make Sweet Potato & Chorizo Soup

Add the chopped onions, carrots, peppers and chorizo to a large soup pan over a low heat. Let everything cook gently for about 10 minutes, stirring occasionally, until the vegetables soften and the chorizo releases its smoky, paprika-rich oils. This is where the flavour starts doing the heavy lifting.

Stir in the garlic and cook for around 30 seconds. You’re not trying to brown it — just warm it through so it releases its aroma without turning bitter.

Tip in the chopped sweet potato, then pour over the stock. Give everything a good stir, season with salt and pepper, pop the lid on and let it simmer for around 15 minutes, or until the sweet potato is completely soft.

Blend the soup until completely smooth and velvety. An immersion blender makes this easiest, but a jug blender works just as well in batches. The sweet potato thickens the soup naturally, giving you that rich, creamy texture without adding cream.

Serving & Storage

To Store

Allow the soup to cool, then store in an airtight container in the fridge for up to 3–4 days.

To Reheat

Reheat gently in the microwave or on the hob, stirring well. Add a splash of water or stock if it’s thickened too much.

To Freeze

Freeze in airtight containers or freezer bags for up to 3 months. Defrost overnight in the fridge before reheating.

Serving Suggestions

• Serve with crusty bread or a high-protein roll.

• Add a swirl of Greek yoghurt or crème fraîche for extra protein.

• Top with crispy chorizo slices or fresh herbs for texture.

Variations & Tips

• Want more protein? Add a tin of white beans before blending.

• Swap standard chorizo for reduced-fat chorizo to lower calories.

• Use butternut squash instead of sweet potato if needed — still great.

• Blend fully smooth or leave it slightly chunky for more texture.

• Fry the chorizo properly at the start — those oils are flavour gold.

• For kids, reduce chilli powder and let adults add heat at the table.

FAQ

Can I make this soup higher in protein?

Yes — add beans, lentils, or stir through Greek yoghurt when serving. Even small tweaks push the protein up nicely.

Is this soup suitable for freezing?

Absolutely. It freezes very well and reheats without splitting.

Can I use a different sausage instead of chorizo?

You can, but the smoky paprika flavour is key. Spicy sausage works, but the soup will taste different.

Sweet Potato & Chorizo Soup

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4.9 from 11 reviews

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If you’re not a fan of sweet potato recipes then you can easily swap them out for white potato or you could just as easily use butternut squash too.

This recipe for sweet potato soup is very easy to make, you can upscale the recipe to make more portions and it packs 11g of protein per serving which is high protein for a soup.

• Total Time: 35 mins
• Yield: 6 1x

Ingredients

Units MUS Scale 1x2x3x

• 2 onions, chopped
• 2 garlic cloves, chopped
• 2 carrots, chopped
• 2 green peppers, chopped
• 200 g chorizo sausage, chopped
• 1 tsp curry powder
• 1 tsp chilli powder
• 800 g sweet potato. chopped
• 1.5 l stock
• salt and freshly ground black pepper

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Instructions

Heat a large, soup pan on a low heat and add the onions, carrots, peppers and chorizo and gently fry for about 10 minutes. The chorizo should release enough oil for frying, if not, add a touch of oil.

Add the garlic and fry for a further 30 seconds.

Then add the curry powder, chilli powder, sweet potato, stock and salt and pepper, cover and simmer for 15 minutes.

Blend everything then serve. Delicious!

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Meat
• Method: Hob
• Cuisine: British

Nutrition

• Serving Size: 1
• Calories: 289
• Fat: 9g
• Carbohydrates: 40g
• Protein: 12g

Recipe Video

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