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Orange Sweet Potato & Pear Soup With Pork Chipolatas

I can easily find comfort in a hot bowl of soup made with love and a starchy vegetable (and some meatiness). See recipe below.

Chef Mynhardt


4-6 people


20 minutes


30 minutes



  • 1.5kg orange sweet potatoes,
    peeled and cubed
  • 6 large Forelle or Packham pears, peeled, cored and quartered
  • Willlowcreek Blood Orange Flavoured Olive Oil for tossing
  • Salt and pepper to taste
  • Butter
  • 3 onions, peeled and chopped
  • 6 cloves garlic, peeled and minced
  • 5cm-piece fresh ginger, peeled and chopped
  • 1 litre prepared chicken stock
  • Fresh cream to taste
  • 500g pork chipolatas
  • Sage leaves to garnish (optional)


  1. Preheat the oven.
  2. Toss the cubed sweet potatoes and pear quarters in some olive oil, season to taste and roast in the
    oven until cooked and caramelised.
  3. Heat some butter and olive oil in a large pot and fry the onions, garlic and ginger over a medium
    heat until lightly browned. Add the roasted sweet potatoes and pears, stock and season to taste. Cook for 10–15 minutes or until the soup has reduced by half. Blend with a stick blender and stir in some cream. Check for seasoning.
  4. Pan-fry the chipolatas until golden brown.
  5. Serve the soup with the chipolatas on top and sage leaves, if using.
Willow Creek Garlic Flavoured Olive Oil

Willow Creek Olive Estate

Blood Orange Flavoured Extra Virgin Olive Oil


Delicate Extra Virgin Olive Oil with natural Blood Orange flavouring


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