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Add a photoServings: 4
Ingredients
- 2 ounce Chorizo sausage, cut in half lengthwise and sliced
- 1/2 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 4 c. Chicken stock
- 4 x Potatoes (1-1/2 pounds total), peeled & sliced
- 3 x Cloves garlic, chopped
- 1/2 lb Kale, trimmed, washed & thinly sliced
- Â Â Salt & pepper to taste
Directions
- I am not a big fan of kale, but this soup was delicious.
- Heat small non-stick skillet over medium heat. Add in chorizo and cook, stirring till browned, about 3 min. Drain and set aside.
- In heavy stockpot, heat oil over med heat. Add in onions and saute/fry till softened, about 5 min. Add in chicken stock, potatoes & garlic and bring to a boil. Reduce heat and simmer till the potatoes are tender, 10 - 15 min.
- With a slotted spoon, transfer the potatoes to a bowl; lightly mash with a fork and return to the soup. Bring to a simmer and add in kale, a handful at a time. Simmer till kale is tender, about 5 min. Stir in reserved sausage and season with salt & pepper to taste.
- NB: I used about 8 ounce of a low-fat fully cooked sausage. I did not brown it as the more you cook this kind of sausage, the less flavor it has. I added it to the soup after the kale was cooked and allowed it to heat through.
- Alexandra B Houck, University of Massachusetts - Worcester Campus
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 69 | 28% |
| Total Fat 7.77g | 10% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 575mg | 24% |
| Potassium 1117mg | 32% |
| Total Carbs 35.54g | 9% |
| Dietary Fiber 5.6g | 19% |
| Sugars 2.32g | 2% |
| Protein 10.55g | 17% |
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