Rating: 4.5 stars 4.7
54 Ratings
  • 5 star values: 44
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This nutritious soup takes inspiration from the flavors of Spain. Garnish with store-bought (or homemade) harissa to add heat or garnish with a sprinkling of chopped Italian parsley.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes.

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  • Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.

  • Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.

  • Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.

Cook's Note:

Use the best-quality spices you can, especially for the paprika and saffron.

Nutrition Facts

234 calories; protein 9.4g; carbohydrates 17.8g; fat 14.9g; cholesterol 24.9mg; sodium 925.1mg. Full Nutrition
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