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.
Preparation Time
40 mins
Cooking Time
45 mins
Total Time
1 hr 25 mins
Calories
234 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.
Ingredients
1 lemon, juiced
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
salt and pepper to taste
2 teaspoons kosher salt
1 large onion, diced
1 tablespoon paprika
8 cups chicken broth
2 teaspoons ground cumin
3 stalks celery, diced
½ teaspoon ground turmeric
3 carrots, diced
1 pinch saffron threads
8 ounces Spanish chorizo, cut into 1/2 inch pieces
5 garlic cloves, minced
2 sweet potatoes, peeled and cut into 1-inch pieces
4 cups lacinato (dinosaur) kale - washed, stemmed, and torn into pieces
1 pinch harissa, or to taste (Optional)
1 tablespoon chopped fresh flat-leaf parsley, or to taste (Optional)
