PALEO CHORIZO SWEET POTATO AND KALE STEW
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.
Provided by squawk93
Categories Soups, Stews and Chili Recipes Stews
Time 1h25m
Yield 8
Number Of Ingredients 19
Steps:
- 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 Facts : Calories 233.5 calories, Carbohydrate 17.8 g, Cholesterol 24.9 mg, Fat 14.9 g, Fiber 4 g, Protein 9.4 g, SaturatedFat 4.6 g, Sodium 925.1 mg, Sugar 3.8 g
CHORIZO AND POTATO STEW
Number Of Ingredients 11
Steps:
- Saute onion & green pepper. Add potatoes & chorizo and saute until potatoes are browned slightly. Stir in garlic, saute for a couple more minutes. Add chicken broth, paprika and pepper. Bring to a boil, reduce heat to low, cover and simmer until potatoes are soft, about 20-30 min. Add cilantro, cook an additional 5 minutes. Adjust salt & pepper. Use cornstarch mixture to thicken, if necessary.
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