PALEO CHORIZO SWEET POTATO AND KALE STEW

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Paleo Chorizo Sweet Potato and Kale Stew image

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

1 large onion, diced
2 tablespoons olive oil
8 ounces Spanish chorizo, cut into 1/2 inch pieces
3 stalks celery, diced
3 carrots, diced
2 teaspoons ground cumin
1 tablespoon paprika
½ teaspoon ground turmeric
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch saffron threads
5 garlic cloves, minced
2 sweet potatoes, peeled and cut into 1-inch pieces
8 cups chicken broth
4 cups lacinato (dinosaur) kale - washed, stemmed, and torn into pieces
1 lemon, juiced
salt and pepper to taste
1 pinch harissa, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

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

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