|Photography by Jeff Coulson/TC Media|
Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. It freezes well, so leftovers make quick and easy lunches all week. The soup thickens as it stands; thin with water and adjust the seasonings as desired when you reheat it.
8 oz (227 g) dry-cured chorizo sausage or chouriço, halved lengthwise and sliced
1 spanish onion, sliced
4 cloves garlic, sliced
1 lb (454 g) yellow-fleshed potatoes, peeled, halved lengthwise and sliced
2 bay leaves
1 tsp (5 mL) sweet paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) water
4 cups (1 L) sodium-reduced chicken broth
1 bunch kale, trimmed and shredded
In skillet over medium-high heat, brown chorizo. Transfer to slow cooker. Drain any fat from pan (do not wipe clean)
In same skillet, cook onion and garlic, stirring occasionally, over medium heat, until softened and light golden, about 8 minutes. Transfer to slow cooker.
Add potatoes, bay leaves, paprika, salt and pepper to slow cooker; stir in water and broth. Cover and cook on low until potatoes are tender, 6 to 8 hours.
Discard bay leaves. Using slotted spoon, remove as much chorizo as possible to bowl; set aside.
Add kale to slow cooker; cover and cook on high until tender, about 10 minutes. Using immersion blender, purée soup until almost smooth with a few chunks. Stir in reserved chorizo. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
See the recipe (and more) at Canadian Living