Hearty chorizo and kale soup
By Chatelaine
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Photo, Erik Putz.
The name says soup, but just add a slice of bread and you've got a satisfying dinner.
Ingredients
-
1 tsp
canola oil
-
200 g
cured chorizo
sausages
, coarsely chopped (about 2 cups)
-
1
onion
, sliced
-
3
large Yukon Gold
potatoes
, peeled and cubed (about 3 cups)
-
4 cups
water
-
796-mL can
plum
tomatoes
-
2
garlic cloves
, minced
-
1/4 tsp
hot-red-chili flakes
-
1/2 bunch
kale
, ribs removed and chopped
-
1/2 tsp
salt
Instructions
- HEAT a large pot over medium. Add oil, then sausages, onion and potatoes. Cook, stirring often, until potatoes are golden, about 10 min. Add water, tomatoes, garlic and chili flakes. Boil, then reduce heat to medium-low. Simmer, covered, for 20 min. Using a wooden spoon, mash tomatoes into bite-sized pieces.
- STIR in kale and salt. Season with fresh pepper.
Nutrition (per serving)
- Calories
- 324,
- Protein
- 14 g,
- Carbohydrates
- 31 g,
- Fat
- 17 g,
- Fibre
- 4 g,
- Sodium
- 956 mg.
- Excellent source of
- Vitamin C