Add the cream and kale and simmer for 5 more minutes. Simmer for 5 minutes, or until the kale is tender. I’m Joanne, and welcome to Olive & Mango where I cook delicious and (mostly) healthy food that anyone can make. Cook this stirring often for 3-5 minutes to soften the onion. You have successfully joined our subscriber list. 1 bunch kale, trimmed, washed and thinly sliced The cream addition to the soup isn’t necessary, so feel free to substitute more broth for it. Drain the chorizo on paper towels and set aside. You may be able to find more information about this and similar content at piano.io, Types of Sugar 101: Everything You Need to Know, 60 Healthy Chicken Dinners for Busy Weeknights, 35+ Healthy Side Dishes for Any Occassion, 40 Easy Summer Salads With Great Seasonal Flavor. Serve with flavorful cornbread or homemade biscuits. Add the chorizo and cook, stirring for 3-5 minutes. Stir in kale, a handful at a time. Adjust the seasoning and then serve hot garnished with chopped chives and a dollop of sour cream or Greek yoghurt and extra fresh thyme. 6 ounces chorizo, cut in half lengthwise and sliced I used a Johnsonville cooked chorizo sausage. Collard or mustard greens can be substituted for the kale. INGREDIENTS Sorry, your blog cannot share posts by email. Inspiring ideas for delicious home cooking. Stir in the reserved chorizo and season with salt and pepper. ** Skip the bread, chips, and rice if you are making low carb. This recipe can easily be modified to fit a low carb lifestyle by eliminating the potatoes and using half the onion. 1. Sign up for first access to all recipes, deals, and events! You can substitute kielbasa, though the soup will take on a smokier personality. Double the amount to 2 links of sausages or add in a few thighs to the low carb version. The addition of kale bumps up the nutrition and heartiness of the soup. Heat the oil in a soup pot or dutch oven over medium. 3. If you have read any of my previous posts on soups you know the only way the kids will eat them is to put it over rice. I used a Johnsonville cooked chorizo sausage. It’s one of our favorite soups this fall and is absolutely delicious whether you use fresh or frozen corn. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork.

We love soup and there are just so many endless soup recipes out there that I can’t wait to try. love the flavor combo you have going on in this soup, and the addition of kale means it is right up my alley as it is going crazy in my garden right now so we have been adding it to everything . Pour in the tomatoes and chicken stock and bring up to a simmer. You could even double the amount of sausage or add a few cut-up chicken thighs when you add the sausage. It’s hearty and loaded with corn. Add the kale and simmer for another 5 minutes . 2. Add the stock and bring to a boil then reduce it to a simmer. freshly ground black pepper, to taste. Anyways, I hope you and your family enjoy this soup in either variation you try. When fresh corn is in abundance or even when it’s not this chorizo, corn and kale soup is where it’s at when it comes to flavour and simplicity. Stir in kale, a handful at a time. Add the chorizo and cook a few minutes until browned in some areas. Add the potatoes and corn and brown for a minute or two, then add the bell pepper, onion, garlic, thyme, bay leaf, Italian seasoning, salt and pepper and cook for 5 minutes. It makes for the perfect dinner party starter or a full meal. I used Johnsonville in this recipe, sliced into half moons. Stir in the reserved chorizo and season with salt and pepper.

Add onions and saute until softened, 5 to 10 minutes. I ended up adding the low carb modifications to the recipe below for those who want it. It takes next to no time to make and it’s all done in one pot making cleanup easy. Oh well, that is what goes on in my head when I think about food, the possibilities are endless. We may earn commission from links on this page, but we only recommend products we back. Why trust us? Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes. PREPARATION

Your email address will not be published. This is an easy, tasty soup full of spicy chorizo, creamy potatoes, and hearty kale. You can learn more about me, A hearty and delicious one pot soup that is sure to please all, 1 tbsp of butter (or and extra tbsp of olive oil), 6 ears of corn, kernels removed, or 3-4 cups frozen corn, 4-5 sprigs thyme, leaves removed and chopped, plus more for garnish, 1 28oz can of whole fire-roasted tomatoes (crushed by hand before pouring them in to pot), 6 cups chicken broth, plus more if you want a thinner soup, 1 large bunch kale, stems removed, leaves roughly chopped (approx 4 cups). The skins are tender enough to keep on. 1 onion, chopped Add in the onion with a 1/2 teaspoon of salt. Hi! Learn how your comment data is processed. 21 Pumpkin Faces to Carve or Design This Halloween, 75 Creative Couple Halloween Costumes for Any Duo, 40+ Seriously Cute Halloween Cupcake Ideas, 32 Epic '80s Costumes to Try This Halloween. Another soup season is upon us and I have to say that that is the best part of fall and winter for me.

New recipes and old family favorites to inspire some extra time around the table with family and friends. If you are a chorizo lover make sure to check out this recipe for Spicy chorizo and Veggie Hash, it’s one of our favorites! See what happens, now I am moving on to another recipe without even finishing this one. It also gives this soup a bit of a chowder quality but its not as thick as a chowder. The kale can get dark if held in the soup too long, but shortly after cooking it will show off its nice, bright green

Return to the soup and bring to a simmer. Add the garlic, bay leaves, paprika, and potatoes and cook, stirring often for 3 more minutes.

The chorizo gives it a smokiness that I love and the rest of the veggies add so much heartiness to this soup. We always add it because it gives this soup a wonderfully rich texture and flavour. 8 cups turkey or chicken stock

Add chorizo and cook, stirring, until browned, about 5 minutes. Simmer this for 10 minutes. This Kale Soup with Chorizo and Potato is a take on the Spanish flavors of cured chorizo sausage and smoked paprika but uses ingredients that are easier to find in the local supermarket. https://www.allrecipes.com/.../caldo-verde-portuguese-sausage- Another soup season is upon us and I have to say that that is the best part of fall and winter for me.

This is an easy, tasty soup full of spicy chorizo, creamy potatoes, and hearty kale. 11 Ways to Enjoy Sweet Potatoes Year-Round. Last stop on our $6 burger and brew week tour was, Next stop on the burger tour.....Hadleys This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Return to the soup and bring to a simmer.

For a satisfying meal, use up extra potatoes in this peasant-style soup.

This site uses Akismet to reduce spam. Post was not sent - check your email addresses! *If you don’t feel like peeling the potatoes just use redskin ones. Be sure to pick up firm, cured Spanish chorizo (flavored heavily with paprika and typically sold in links) and not soft, raw Mexican chorizo—a delicious, but totally different, product. Place a large pot or dutch oven over medium-high heat with the olive oil and butter. This Kale Soup with Chorizo and Potato is a take on the Spanish flavors of cured chorizo sausage and smoked paprika but uses ingredients that are easier to find in the local supermarket. Simmer for 5 minutes, or until the kale is tender. Simmer for 10-15 minutes until the veggies are tender.