CHORIZO & KALE SOUP
PREP TIME: 10 min.
COOK TIME: 40 min.
MAKES: 4 servings
INGREDIENTS
2 tablespoons neutral oil
1 pound of chorizo (or soy chorizo), removed from casing
1 large yellow onion, diced
3 garlic cloves, peeled and diced
2 tablespoons tomato paste
3 medium potatoes, washed and roughly chopped
3 cups kale, washed and chopped
6 cups stock
kosher salt, to taste
black pepper, to taste
instructions
Place a large stockpot on medium heat.
Add oil to the pot and brown the chorizo, breaking it up with a spoon or spatula into crumbles. Remove the chorizo and set it aside.
Sauté onions, garlic, and tomato paste in the residual oil, if needed add another tablespoon. Stir occasionally, until onions and garlic are almost caramelized, about 10 minutes.
Add the stock to the pot and scrape off any bits of fond from the pan, then add in the potatoes, kale, and browned chorizo.
Bring the pot to a boil and then down to a simmer for 30 - 40 minutes until potatoes are tender. Add salt and pepper to taste.
Ladle into individual servings and enjoy!
