Potato Soup with Chorizo and Kale
Potato Soup with Chorizo and Kale - Some like it hot—thanks to the fiery Spanish sausage in this soup it's no problem!
Healthy, because
Even smarter
Nutritional values
This soup is packed with iron from the kale and protein from the chorizo.
If the chorizo is too intense a flavor, you can use whichever sausage you have available.
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 12 ozs fresh Kale
- salt
- 18 ozs large potatoes
- 2 onions
- 2 garlic cloves
- 4 ozs Chorizo
- 1 Tbsp olive oil
- 2 Tbsps ground paprika (preferably smoked Spanish)
- 26 ozs Vegetable broth
- peppers
Kitchen utensils
Preparation steps
Rinse kale several times and trim. Where appropriate, remove the thick leaf veins. Cut the kale into thin strips.
Put the kale in boiling salted water and cook for 5 minutes, remove, rinse in cold water and drain well.
Rinse, peel and roughly chop potatoes. Reserve in a bowl of cold water.
Peel the onions and garlic and chop finely. Cut chorizo into small cubes.
Heat the olive oil in a pot. Add chorizo and cook for 3 minutes. Remove from pan with a skimmer and set aside.
Add the onions and garlic to the pan and cook until transparent, about 3 minutes. Add diced potato and sprinkle with paprika. Pour in broth and bring to a boil. Let cook for 15 minutes over medium heat.
Puree the soup and bring to a boil again.
Add the kale to the soup and cook for another 15 minutes. Season with salt and pepper. Add the chorizo and cook until warmed. Serve soup sprinkled with a little paprika. If desired, serve with crusty toasted bread.
