Chorizo, sweet potato and kale stew

    (48)
    1 hour 25 min

    This nutritious soup of chorizo, kale and sweet potatoes takes inspiration from the flavours of Spain. Garnish with harissa to add heat.


    1 person made this

    Ingredients
    Serves: 8 

    • 1 large onion, diced
    • 2 tablespoons olive oil
    • 225g Spanish chorizo, sliced into 1cm pieces
    • 3 stalks celery, diced
    • 3 carrots, diced
    • 2 teaspoons ground cumin
    • 1 tablespoon paprika
    • 1/2 teaspoon ground turmeric
    • 2 teaspoons coarse sea salt, or to taste
    • 1 teaspoon freshly ground black pepper
    • 1 pinch saffron threads
    • 5 garlic cloves, minced
    • 2 sweet potatoes, peeled and cut into 2cm cubes
    • 2L chicken stock
    • 275g kale - washed, stemmed and torn into pieces
    • 1 lemon, juiced
    • salt and pepper to taste
    • 1 pinch harissa, or to taste (optional)
    • 1 tablespoon freshly chopped flat-leaf parsley, or to taste (optional)

    Method
    Prep:40min  ›  Cook:45min  ›  Ready in:1hr25min 

    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, 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 stock. Bring to the 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.

    Tip:

    Use the best-quality spices you can, especially for the paprika and saffron.

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    Reviews & ratings
    Average global rating:
    (48)

    Reviews in English (38)

    by
    12

    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.  -  23 Feb 2013  (Review from Allrecipes US | Canada)

    by
    6

    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!  -  05 Feb 2013  (Review from Allrecipes US | Canada)

    by
    6

    Easy, quick, and delicious. My family loved this!  -  13 Nov 2012  (Review from Allrecipes US | Canada)

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