Sweet Potato, Kale & Chorizo Soup

Tis the season for all things sweet potato, pumpkin, and squash. What do all of these things have in common? Besides being in season in the Fall, they also all have a sweetness to them.

Unfortunately for me, I don’t love sweet. I hardly crave sweets (unless it involves chocolate!), and despise sweet dishes. Ok maybe despise is too strong of a word to use. Dislike would be better. But strongly dislike at that! If I’m going to eat a food that tastes sweet, there’s got to be a savory element to it.

Like my Cheesy Spaghetti Squash Bake. Or my Butternut Squash Soup (that has jalapeño). Or my Curried Butternut Squash Soup. Or my Wonton Tortellini with Butternut Squash and Brown Butter Sage Sauce. You get my point.

As I’m not a huge fan of overly sweet dishes, I’ve got to think of other ways to enjoy the local foods that are in season this Fall.

And thus, Sweet Potato, Kale & Chorizo Soup was born.

I can enjoy sweet potato fries, but only if they come with a seasoned sour cream-like dip that isn’t sweet. And sweet potatoes with a honey-mustard sauce (the mustard cuts the sweetness enough for me) are good. What I don’t love is sweet potatoes with maple syrup, cinnamon, or any of the other sweet toppings.

I bought these sweet potatoes from the farmers market the other week, and needed to figure out what to do with them before they went to waste.

After some browsing through the internet, I stubbled across this recipe from Emeril: New-Style Caldo Verde. Apparently Caldo Verde is a traditional Portuguese soup. I looked at the ingredients and BAM! (as Emeril would say), it looked like the perfect fit. I tweaked it a bit, substituting sweet potatoes for regular and omitting some of the herbs. Overall though, it was amaze balls (yes, I just used that word).

The fiancé, and I am quoting his words here, even stated that this “is the best thing you have ever made”. BAM!

I hope you enjoy it as much as we did. :)

sweet potato kale chorizo & soup

Ingredients:

1 onion, diced

4 cloves of garlic, peeled and minced

1 bunch kale, leaves removed and sliced thinely

8 cups chicken stock

1 lb. fresh chorizo, removed from casing

2 TBS. olive oil

2 sweet potatoes, diced into 1/2 inch pieces

1/2 tsp. crushed red pepper

salt and pepper, to taste

cilantro, for serving

cotija cheese, for serving

Directions:

Sauté onion and garlic in large pot over medium heat until soft, about 5 minutes.

Add in red pepper, salt, and pepper and sauté until fragrant, about 30 seconds.

Pour in chicken stock and bring to a boil.

Add in potatoes and lower to a simmer. Simmer until potatoes are cooked through and falling apart.

Meanwhile, brown chorizo in separate pan. Drain from fat.

Once potatoes are soft, add in chorizo and cook for another 10-15 minutes or until chorizo is cooked through.

Add in kale. Continue cooking until leaves have softened but are still crunchy and bright green.

Serve, topping with cilantro and cotija cheese.

 

Sweet Potato Kale and Chorizo Soup

Savory or Sweet? What’s your preference?

Any pumpkin, squash, or sweet potato recipes that are your favorite?

Until next time,

Happy Clean Eating!

Kate

Sweet Potato, Kale and Chorizo Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A hearty and filling soup perfect for a cold night. Healthy and delicious.
Ingredients
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 bunch Kale, leaves removed and sliced thinely
  • 8 cups chicken stock
  • 1 lb. fresh chorizo, removed from casing
  • 2 TBS. olive oil
  • 2 sweet potatoes, diced into ½ inch pieces
  • ½ tsp. crushed red pepper
  • salt and pepper, to taste
  • cilantro, for serving
  • cotija cheese, for serving
Instructions
  1. Sauté onion and garlic in large pot over medium heat until soft, about 5 minutes.
  2. Add in red pepper, salt, and pepper and sauté until fragrant, about 30 seconds.
  3. Pour in chicken stock and bring to a boil.
  4. Add in potatoes and lower to a simmer. Simmer until potatoes are cooked through and falling apart.
  5. Meanwhile, brown chorizo in separate pan. Drain from fat.
  6. Once potatoes are soft, add in chorizo and cook for another 10-15 minutes or until chorizo is cooked through.
  7. Add in kale. Continue cooking until leaves have softened but are still crunchy and bright green.
  8. Serve, topping with cilantro and cotija cheese.

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