Low-Carb Caldo Verde with Chorizo

Ingredients 0/10

Step 1

Spray a heavy-bottomed 4-quart pot with cooking spray. Add the chorizo and cook it, stirring often, until it releases its fat and gets nice and crispy—this usually takes about 2 to 3 minutes. Use a slotted spoon to take the chorizo out and set it aside.

Step 2

Pour half a cup of chicken stock into the pot to loosen up any browned bits stuck to the bottom, scraping gently. Then add the rest of the chicken stock along with the turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Let everything simmer until the turnips are tender, which should take around 15 minutes. Once the turnips are soft, fish out the bay leaves and puree the soup with an immersion blender until it’s nice and smooth.

Step 3

Stir the kale into the pot, cover it, and let the soup cook on low for another 15 minutes so the kale can soften. When you’re ready to serve, ladle the soup into bowls and sprinkle the crispy chorizo on top.