Potato Soup with Chorizo and Kale
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 kcal||(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 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|
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.