Sweet Potato Chipotle Soup with Chorizo Corn & Avocado

Serves 6

1 medium onion sliced

½ tbsp oil

1tbsp chipotle in adobo

700g of sweet potato peeled and sliced

700ml stock

1tsp epazote or dried oregano

30gr chorizo slices

30g corn (from a tin or frozen)

½ avocado diced

1tbso chopped fresh min to serve

Method

Add oil to a pan over a medium heat, add the onion and cook gently until softening.

Stir in the chipotle in adobo and epazote and add the sweet potato and stir to combine.

Put the lid on and cook over a low heat for about 10 minutes before adding the stock and cooking until the sweet potato is tender.

Blend and taste to seasoning and add pepper and salt as needed.

Just before serving add the corn and chorizo slices to a pan and cook over medium until the chorizo starts to cook and release its oil and the corn is tender which will take about 5 minutes. If you keep the pan over a lowish heat you won’t need additional oil.

To serve : ladle into bowls, top with a slice of chorizo, some corn and some avocado and a sprinkle of fresh mint .