Chorizo Kale Soup

I’m back!  It feels so good.  I’m back just in time for chilly temps, warm nourishing food, and hoodies!  I was born for Fall.  No, seriously, I was born the day after Fall! And guys, I’m not going to lie.  This soup I have created is the best you will ever eat in your entire life.  I’m not dramatic either.  Those last two are the truest things you’ll ever hear.

This’ll Warm You Up

Cup of Chorizo Kale Soup

Okay, back to what we are here for.  I was inspired by Trisha Yearwood’s Kale Soup for this little diddy.  She actually inspired me to try kale for the first time ever.  No kidding, I had never even tried kale until last year. And Trisha Yearwood convinced me!  I’m a little late to the game, but let me tell you, it so perfect in this soup.  It’s packed full of amazing nutrients for you too!  Just like the aromatic garlic, the gut-healing bone broth, and the spice-full chorizo, it’s almost like a detox soup it’s so healthy.  It is so full of yummy stuff, you won’t think you are eating clean and balanced either.

It has even tricked my husband.  When I’m doing a Whole30, and he is on his “Half30”, as he calls it, this is one dish he will actually take as a leftover to work because it gets yummier the next day!  So let’s get started because you can have this for your next meal it comes together so quickly!

 

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Chorizo Kale Soup
This slightly spicy and hearty soup is sure to keep you warm and full this fall and winter. It's so squeaky clean, you'll never feel guilty when you go back for seconds or thirds.
Chorizo Kale Soup
Course Main Dish
Cuisine Farmer's Market
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine Farmer's Market
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Chorizo Kale Soup
Instructions
  1. Start by getting your Tbsp of oil hot in your soup pot or dutch oven over Medium heat.
  2. Then toss in your diced onion and garlic to let cook for 2-3 minutes until translucent. Season with a little bit of salt and pepper.
  3. Next, add in your chorizo and cook through while breaking it apart with your wooden spoon into crumbles.
  4. Once the chorizo is cooked through, add your diced potatoes into the pot and stir to coat them in all of the spices from the chorizo. I let them cook for about 3 minutes here to get all of the flavors melding. Season with a little salt and pepper here too.
  5. Next, I pour in 32 oz of Chicken Bone Broth. Stir everything together and scrape the bottom of the pot to get any good bits up off of it. This will cook for about 7 or 8 minutes. You want your potatoes to be close to being done, but not all the way soft.
  6. Add in all of your kale and stir to combine. Let it wilt down for just about 2 minutes. At this point, your potatoes should be perfect too.
  7. Once your kale has wilted, drizzle the coconut milk in, and turn off the heat.
  8. Take a taste to make sure there is enough seasoning of salt and pepper. Then serve!
Recipe Notes

Items I used for this recipe:

PLEASE NOTE THAT MY LINKS BELOW ARE AFFILIATE LINKS, AND I WILL EARN A SMALL COMMISSION IF YOU PURCHASE THROUGH THESE LINKS. I’VE USED ALL THE PRODUCTS LISTED BELOW, AND RECOMMEND THEM BECAUSE THEY ARE HELPFUL AND CONVENIENT FOR PEOPLE, LIKE ME, THAT DON’T HAVE TIME TO SEARCH EVERYWHERE.


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