This comforting soup combines spicy chorizo with tender greens for a flavorful, low-carb meal that's perfect any day of the week. It's easy to make and sure to warm you up from the inside out.
Prep Time25 min
Cook Time35 min
Total Time1 hr
Difficulty
Hard
Practical Cooking Tips
Use good-quality chorizo for the best flavor.
Sauté the garlic and onions slowly to bring out their sweetness.
Add the kale near the end of cooking to keep it bright and tender.
Ingredients
0/10
Why This Recipe Is So Easy To Love
This comforting soup is full of bold flavors and hearty ingredients while keeping carbs low. It combines spicy chorizo with tender kale and creamy potatoes for a satisfying meal that won’t leave you feeling heavy. It’s perfect for anyone looking for a nutritious and warming dish.
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.
193
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
What To Serve With This Dish
Serve this soup hot with a drizzle of olive oil and a sprinkle of fresh parsley. It pairs well with a simple green salad or steamed vegetables for a complete low-carb meal. Crusty bread is not traditional but can be enjoyed on the side if you aren’t strictly low-carb.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the soup creamy and avoid overcooking the kale. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different type of sausage instead of chorizo?
Yes, you can substitute with other spicy or smoked sausages, but chorizo adds a unique flavor that complements the soup well.
What can I use if I don’t have homemade chicken stock?
Store-bought chicken broth or vegetable broth works fine as a substitute.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I make this soup vegetarian?
Yes, omit the chorizo and use vegetable broth instead of chicken stock. You can add smoked paprika for extra flavor.
Is there a way to make the soup creamier without adding dairy?
Pureeing the turnips creates a creamy texture naturally, so no dairy is needed.
Can I freeze this soup?
Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
What can I substitute for kale if I don’t have any?
Swiss chard, spinach, or collard greens can be used as alternatives.
How spicy is this soup with the red pepper flakes?
It has a mild heat; you can adjust the amount of red pepper flakes to suit your spice preference.
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