Paleo Chorizo Sweet Potato and Kale Stew Recipe -
Paleo Chorizo Sweet Potato and Kale Stew Recipe

Paleo Chorizo Sweet Potato and Kale Stew

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    45 mins

    1 hr 25 mins


  1. 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.
  2. 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.
  3. 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.
  4. Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.
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  • Cook's Note:
  • Use the best-quality spices you can, especially for the paprika and saffron.

Reviews More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Feb 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.


42 Ratings

Nov 13, 2012

Easy, quick, and delicious. My family loved this!

Feb 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!

Jan 14, 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!

Jan 26, 2013

Wonderful! I used Smoked Andouille Chicken Sausage because that's what I had. This was absolutely delicious!

Dec 08, 2012

Really, really good. It was sweet, savory, spicy and delicious.

Oct 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!


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 1866 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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