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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

233.5 calories; 9.4 g protein; 17.8 g carbohydrates; 24.9 mg cholesterol; 925.1 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2013
Outstanding and so simple with two of my favorite combos sweet potatoe and kale. I switched the chorizo for Linguica (a portuguese sausage used in our natve Cape Verdean dishes- not as spicy as chorizo). Also if your sensitive to sodium I found with using low sodium chicken stock and reccomended salt was more than enough to season recipe. Will be definatley be a keeper in the family recipe box. Read More
(12)

Most helpful critical review

Rating: 1 stars
02/28/2014
I made this as the recipe was written- to the letter. I am a lover of spice and this was all heat without flavor. The little flavor it did offer was: salty. We are a family of five and not a single person ate this meal. I used pork Chorizo perhaps that was the reason? No idea. Read More
(1)
54 Ratings
  • 5 star values: 44
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/23/2013
Outstanding and so simple with two of my favorite combos sweet potatoe and kale. I switched the chorizo for Linguica (a portuguese sausage used in our natve Cape Verdean dishes- not as spicy as chorizo). Also if your sensitive to sodium I found with using low sodium chicken stock and reccomended salt was more than enough to season recipe. Will be definatley be a keeper in the family recipe box. Read More
(12)
Rating: 5 stars
02/23/2013
Outstanding and so simple with two of my favorite combos sweet potatoe and kale. I switched the chorizo for Linguica (a portuguese sausage used in our natve Cape Verdean dishes- not as spicy as chorizo). Also if your sensitive to sodium I found with using low sodium chicken stock and reccomended salt was more than enough to season recipe. Will be definatley be a keeper in the family recipe box. Read More
(12)
Rating: 5 stars
11/13/2012
Easy quick and delicious. My family loved this! Read More
(6)
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Rating: 4 stars
02/05/2013
Very tasty if you like spice! If not I suggest reducing the paprika just a bit and using a mild sausage. To make this soup a bit thicker I added rice and lentil beans. Worked great! Read More
(6)
Rating: 5 stars
01/15/2013
Delicious! I switched the chorizo for some all natural chicken sausage for a low fat version. I did not have the saffron but it still turned out great! Read More
(5)
Rating: 5 stars
01/26/2013
Wonderful! I used Smoked Andouille Chicken Sausage because that's what I had. This was absolutely delicious! Read More
(4)
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Rating: 5 stars
04/16/2014
My boyfriend loved this! Definitely a keeper. Made this with boiled chicken instead since we don't eat pork. Didn't have Saffron or Harissa so skipped those. I used the chicken broth that I boiled the chicken in. I quickly added red pepper and seasoning salt at the last minute before I served it to him because it needed a kick (he likes spicy). Thank you for a great recipe. Read More
(3)
Rating: 5 stars
12/08/2012
Really really good. It was sweet savory spicy and delicious. Read More
(3)
Rating: 5 stars
10/13/2014
We live in a small town with one store so I had to change a few things but this is a definite keeper!!!! No Kale - used fresh spinach (which I will continue to do) no Saffron - I used an extra 1/2 tsp of Tumaric no Chorizo - I used Italian sausage. Otherwise I followed it to the nth degree. It has room for more veggies so I think I will try more carrots sweet potato and spinach next time. The seasoning was wonderful... I didn't need to add salt at all. Thanks for such a wonderful recipe! Read More
(3)
Rating: 5 stars
10/06/2014
Fabulous! Great paleo soup that's hearty and delicious. Well done! Read More
(2)
Rating: 1 stars
02/28/2014
I made this as the recipe was written- to the letter. I am a lover of spice and this was all heat without flavor. The little flavor it did offer was: salty. We are a family of five and not a single person ate this meal. I used pork Chorizo perhaps that was the reason? No idea. Read More
(1)