Oh yum! This zesty soup is a riff off last Monday’s Brussels sprout recipe, but with a spicy, smoky Spanish twist thanks to chorizo and smoked paprika. Loads of dark green kale pack this flavorful soup with plenty of healthy goodness. Pardon my slurping.
Spanish Chorizo and Kale Soup
- 8 oz. Spanish chorizo sliced 1/4″ thick (not Mexican chorizo)
- ½ onion, chopped
- 6 cloves garlic, minced
- 1 14.5 oz. can unsalted diced tomatoes
- 2-3 medium potatoes (10-12 oz. total), peeled, cut in half lengthwise and sliced
- 1 cup shredded carrots
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper
- 6 cups low-sodium chicken broth
- 1 lb. Tuscan (Lacinato) kale, tough stems removed, leaves roughly chopped
- 1 Tablespoon Apple Cider Vinegar
- ½ cup creme fraiche, sour cream or plain Greek yogurt
- 3 Tablespoons chopped parsley
- In a large pot or Dutch oven, sauté chorizo until beginning to brown. Drain all but 1 tablespoon of fat.. Add onions to pot with chorizo and sauté until onions soften and begin to color. Add garlic and sauté 30 seconds until just fragrant. Add tomatoes, potatoes and carrots, bay leaves, red pepper and smoked paprika. Sauté 1-2 minutes.
- Add broth, bring to boil, scraping up any browned bits, then lower heat and simmer for about 15 minutes. Stir in kale and continue simmering until kale softens and potatoes can be easily pierced with the tip of a knife, about 10 minutes.
- Remove bay leaves, add vinegar and season to taste with salt. Garnish with creme fraiche and parsley before serving.