Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, kale and chorizo soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo.
Kale and Chorizo soup is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Kale and Chorizo soup is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook kale and chorizo soup using 27 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Kale and Chorizo soup:
- Get 1 half bunch of fresh kale (already chopped is ok too)
- Prepare 1 package chorizo sausage (usually two to a package)
- Make ready 1 large potato
- Prepare 4 cloves garlic
- Get 1 half roasted or marinated red pepper
- Get 1 can tomato soup
- Make ready 1/4 cup sofrito (recipe follows)
- Get 1/4 tsp cumin
- Get 1/4 tsp red pepper flakes
- Make ready 1 tbsp salt
- Take 1/4 tsp black pepper
- Get 2 Bay leaves
- Get 1 tbsp EVOO
- Get 1 lime
- Take 4 cups water
- Make ready SOFRITO recipe : Blended well
- Get 1 yellow onion
- Prepare 1 red bell pepper
- Make ready 1 green pepper
- Make ready 1 bulb of garlic (half a bulb if using elephant garlic)
- Make ready 1 whole bunch of cilantro
- Get 1 whole bunch of recao (if you can find it)
- Prepare 1 half cup of EVOO
- Make ready 1 tbsp salt
- Prepare 1/4 tbsp black pepper
- Take 1 tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary)
- Get Save the rest for future recipes
A hearty kale soup recipe with chorizo is a gluten free recipe. This hearty kale soup recipe is wonderfully healthy and full of flavor. Caldo verde - a Portuguese soup classically featuring kale, potatoes and chorizo swimming in a nourishing, mineral-rich stock - is a remarkable dish. Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe.
Instructions to make Kale and Chorizo soup:
- Chop kale in short strips, chop potatoes, and slice the chorizo. Smash the 4 cloves of garlic (do not chop this garlic, put in whole).
- Pour the EVOO into hot large soup pot. Then the sofrito, bay leaf, garlic, and chorizo. Once that starts sizzling, put in rest of the ingredients: kale, potatoes, roasted red pepper, tomato soup, spices and water. Add salt and pepper if necessary. Let that boil until potatoes and kale are tender.
- Kale will eventual wilt. Squeeze a little lime and eat with some nice crusty bread. I like to sprinkle a little grated Parmesan over it. Bom Proveito!
In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. Make kale the star of this nutritious, low calorie potato and chorizo soup. Home » Soup Recipes » Chorizo, Kale and Teff Soup. Add kale; stir until wilted and soup returns to boil.
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