Whole foods nourish the body, mind and soul


Not sure what to do with chorizo or kale? Why not try this chorizo and kale soup?

This soup uses a variety of vegetables to create a warming but light soup. I enjoy kale cooked especially in a soup versus its raw, rough texture and leaves.

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 3 to 4 person


1 tbsp olive oil

1 red onion, chopped

1 stalk green onion

6 baby carrots, chopped

1 large beetroot, chopped

1 cup roma tomatoes

1 clove garlic

3 cups homemade chicken stock

1/2 bunch kale, de stemmed and turn into pieces

1 cup chopped chorizo

salt and pepper to taste


Heat oil in a medium sauce pan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo; cook, stirring occasionally, 3 minutes, add beetroot and carrots. cook, stirring occasionally 5 minutes more.

Add stock, salt, pepper and tomatoes; increase heat to high. Bring to a boil. Partially cover the pan, reduce heat to medium-low, and simmer 15 minutes. Stir in kale; simmer until veggies are tender and kale softens about 5 minutes.

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