Chorizo and Kale Soup
Cook Time35 minutes mins
Total Time35 minutes mins
Course: Main Dish, Soup and Salad
Cuisine: Fall, Low Carb, Quick and Easy, Winter
Servings: 4 people
Calories: 372kcal
Original Recipe
- 2 tablespoons extra-virgin olive oil
- 1 small onion chopped
- 1 8 oz link fully cooked chorizo sausage I used Johnsonville in this recipe, sliced into half moons
- 1 clove garlic minced
- 3 russet potatoes peeled and cut into chunks *
- 4 cups chicken or vegetable stock
- 2 bay leaves
- 1 teaspoon paprika
- 1 bunch kale washed, stemmed, and chopped
- sour cream for topping
- bread, tortilla chips, or cooked rice optional, for serving **
Low Carb Modifications
- 1/2 small onion chopped
- 1-2 8 oz links fully cooked chorizo sausage cut into half moons**
- 2 boneless skinless chicken thighs cut into half inch pieces. **
- OMIT potatoes DO NOT USE IN LOW CARB VERSION
Heat the oil in a soup pot or dutch oven over medium. Add the chorizo and cook a few minutes until browned in some areas. Add in the onion with a 1/2 teaspoon of salt. Cook this stirring often for 3-5 minutes to soften the onion.
Add the garlic, bay leaves, paprika, and potatoes and cook, stirring often for 3 more minutes.
Add the stock and bring to a boil then reduce it to a simmer. Simmer this for 10 minutes. Add the kale and simmer for another 5 minutes . Season with any additional salt and pepper to taste, ladle into bowls and top with sour cream.
*If you don't feel like peeling the potatoes just use redskin ones. The skins are tender enough to keep on.
** Skip the bread, chips, and rice if you are making low carb. Double the amount to 2 links of sausages or add in a few thighs to the low carb version. Calories: 372kcal | Carbohydrates: 43g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 419mg | Potassium: 1266mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3507IU | Vitamin C: 51mg | Calcium: 86mg | Iron: 3mg