“This nutritious soup takes inspiration from the flavors of Spain. Garnish with store-bought (or homemade) harissa to add heat or garnish with a sprinkling of chopped Italian parsley.” - by squawk93
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes.
- Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.
- Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.
- Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.
Nutrition
Amount Per Serving (8 total)
- Calories
- 249 cal
- 12%
- Fat
- 15.4 g
- 24%
- Carbs
- 18.8 g
- 6%
Based on a 2,000 calorie diet
Share It
Reviews (13)
Rate This Recipe
"Outstanding and so simple with two of my favorite combos, sweet potatoe and kale. I switched the chorizo for Linguica (a portuguese sausage used in our natve Cape Verdean dishes- not as spicy as chor..." See moreizo). Also, if your sensitive to sodium I found with using low sodium chicken stock and reccomended salt was more than enough to season recipe. Will be definatley be a keeper in the family recipe box."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
