Paleo Chorizo Sweet Potato and Kale Stew

Paleo Chorizo Sweet Potato and Kale Stew

37
squawk93 28

"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

1 h 25 m servings 249 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1866 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • Use the best-quality spices you can, especially for the paprika and saffron.

Reviews

37
  1. 43 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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 ...

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 a...

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

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!

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!

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

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

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 extr...

Fabulous! Great paleo soup that's hearty and delicious. Well done!

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 boi...