One Pot Chorizo and Kale Soup

Source: paleopot.com
Course: Dinner
Preperation time: 10min
Cooking Time: 20min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Water 0 0 0 0 0 0 0 0
2 cup(s) Chicken Stock 3 3 4 4 1 1 43 43
1/4 Teaspoon Red Pepper 0 0 0 0 0 0 0 0
1 Pound Chorizo 27 27 2 2 43 43 516 516
1 Fresh Jalapeno Pepper, Diced 0 0 0 0 0 0 1 1
3 Handful(s) Kale 1 1 2 2 0 0 12 12
1 Can Coconut Milk(s) 2 2 6 6 24 24 230 230
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/2 Medium Red Onion, Chopped 0 0 1 1 0 0 6 6
1/2 Tablespoon Coconut Oil(s) 0 0 0 0 2 2 15 15
1 Medium White Onion, Chopped 0 0 3 3 0 0 11 11
Total: Approximate Nutrition Info, Per Serving: 34 18 71 833
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Instructions

  1. Quarter the Chorizo lengthwise and the chop it into 1/2" inch pieces. 
  2. Add your coconut oil to your pot and set the heat to medium.
  3. Add your chorizo and raise heat to medium high. Stir chorizo until it starts to sizzle and gains a light sear.
  4. Lower your heat back to medium low while you chop your onions and pepper.
  5. Add your onions, jalapeno, salt, and red pepper flakes and stir well.
  6. Once onions are slightly softened and colored by the chorizo, add your coconut milk, chicken stock, and water.
  7. Raise your heat to medium high again until the liquid reaches a simmer.
  8. Drop is as much kale to your pot that will cover the surface of the liquid, then stir the leaves in well.
  9. Lower your heat to medium low and cover.
  10. Let pot simmer lightly for about 20 minutes, then enjoy.
  11. Garnish with some red pepper paste like I did if you are awesome.
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Notes


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