Chorizo, Potato, and Kale Soup

10-15m
Prep Time
30-40m
Cook Time
40m
Ready In


"This is a very rustic and simple soup to make. Really delicious, with tons of flavor. I like to make my own croutons; but, you could always use a good store brand crouton (one from the bakery). This is a perfect soup for lunch or a light dinner."

Original is 7 servings
  • CROUTONS
  • SOUP

Nutritional

  • Serving Size: 1 (628.6 g)
  • Calories 706.8
  • Total Fat - 48.6 g
  • Saturated Fat - 14.3 g
  • Cholesterol - 88.8 mg
  • Sodium - 3480.6 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 4.1 g
  • Sugars - 4.1 g
  • Protein - 33.4 g
  • Calcium - 103.6 mg
  • Iron - 3.8 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

Croutons ... Bring the olive oil up to medium high to high heat. Add the croutons, toss until well combined; and, saute until golden brown - about 5 minutes. Add the oregano; and, season with salt and pepper; and mix until everything is well coated. Transfer to a plate lined with a paper towel to drain. Let them cool completely before adding to the soup. Again, you can always use a store bought bakery style crouton too if you want. These croutons can be made ahead; and stored in a ziploc bag or container.

Step 2

Soup ... Add the oil to a soup pot and bring to medium high heat. Add the onion, garlic, red pepper flakes; and cook 1-2 minutes; stirring often. Reduce to medium heat, and add the chorizo, potatoes, a bit of salt and pepper (go easy - the chorizo is spicy); and, mix until everything is combined.

Step 3

Add the broth, paprika; and bring to a light boil. Reduce to a simmer for 10 minutes; then, add the kale, and re-season again with additional salt and pepper - only if necessary. Continue to cook for 15-20 minutes - or, until the kale and potatoes are tender.

Step 4

Serve and ENJOY! ... Ladle in your favorite bowl; and, top with plenty of croutons. A very simple rustic soup.

Tips


No special items needed.

0 Reviews

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