Whole foods nourish the body, mind and soul

CHORIZO AND KALE SOUP

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

INGREDIENTS:

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

DIRECTIONS:

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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