A pot of soup steaming away on the stove would help.
It's been a few days since I've done groceries so this was one of those raid-the-pantry type of recipes. I used my homemade Mexican chorizo, but the storebought kind would of course work really well (God...I sound like Ina Garten!). You can also substitute any other kind of fresh sausage, like a spicy Italian sausage or even breakfast sausage, although you may want to then spice it up a bit with some red chile flakes.
The soup comes together quickly once you brown the sausage--basically just put everything in the pot, and let the heat do its magic.
A generous handful of chopped cilantro at the end adds amazing flavor. I served mine with a couple thick slices of homemade bread (also made for the purposes of warming up the place).
If I had avocado or some fresh cheese, I would have added them at the end. (Next time!)
Enjoy and stay warm out there.
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Mexican Chorizo, Sweet Potato and Spinach Soup Recipe
2 tablespoons extra virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked spanish paprika
2 large sweet potatoes, diced into 1/2" cubes (not peeled)
1/4 cup tomato paste
12 cups low sodium chicken broth
1/2 lb baby spinach
1 bunch cilantro, coarsely chopped
1 large lime, juiced
Kosher salt and black pepper
In a large soup pot, saute onions in oil over medium heat until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes, and tomato paste, and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and let simmer uncovered about 20 minutes, or until the sweet potatoes are tender. Stir in the spinach and cilantro, and let cook for an additional minute. Stir in the lime juice, and season to taste with kosher salt and black pepper, and serve.