Slow Cooker Kale and Chorizo Soup

Photography by Jeff Coulson/TC Media

By Rheanna Kish and The Test Kitchen at Canadian Living Magazine

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.




Ingredients
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

Preparation
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

Tim's Squash Curry Soup

1 med onion, diced

3 cloves garlic, minced

2 carrots, diced

4 cups of cubed buttercup squash

2 tsp curry powder

1 tsp ground cumin

1 tsp turmeric

4 cups of chicken stock (no sodium added)

1 cup of cashew cream (recipe follows)

Pinch of salt and pepper

In a large pot sauté onion, garlic and carrots in olive oil. Add all other ingredients and cook at a strong boil to break up the squash well, and then simmer until cooked though.

Puree and add 1 cup of cashew cream and a dash of hot sauce (optional).  Adjust seasoning if needed with a pinch of salt and pepper. 

Cashew cream
Soak 1 cup of raw cashews for at least 2 hrs. Rinse the cashews and place in the blender with 1 cup of water. Blend until very smooth. Add a pinch of salt and a splash of lemon juice and blend again.

Tim's Spicy Lentil soup

In a sauce pan, 
3 tablespoons of olive oil, 
2 chopped onions, 
2 chopped carrots, 
2 chopped medium potatoes
clove of garlic

Saute till soft (10-15 minutes), add 4 tablespoons of curry powder and 1/2 teaspoon of cayene pepper (more if you dare) and cook for a few minutes.  

Add a can of chopped tomatoes (or 6 to 8 fresh tomatoes already stewed) and a 900 ml container of low sodium chicken broth and 2 cups of washed green lentils.  Bring to a boil, then simmer for up to 2 hours.  

It is a bit thick so you may add some water.

Enjoy!

Shadow Lawn Inn's Ginger squash and apple soup

2 squash cut in 1/4,  with the seeds removed

1 large onion peeled and quartered
6 cloves garlic
2 apples peeled cored and quartered
1 tsp curry powder
Pinch salt and pepper
1 cup  cider
6 cups water or vegetable stock
1 inch fresh grated ginger

Put the squash on a roasting pan skin side down; place the onion pieces, garlic and apple in the squash pieces. Sprinkle with curry powder, salt and pepper. Roast in a 350 ˚F oven for 30 to 40 minutes until the squash is cooked.

Allow the squash to cool enough to handle, and then peel it into a soup pot. Add in all the other roasted items.

Add in the remaining ingredients and cook over medium heat for 40 minutes.

Puree the soup in a blender. You may need to add more liquid if the soup is too thick. Taste and adjust the seasoning accordingly. Remember that a squeeze of lemon juice will give a nice finish to the soup.

To garnish use some reduced balsamic vinegar and an apple chip.

Ashley's Cheesy Roasted Cauliflower Soup

Pre-heat oven to 400F
1 small head cauliflower (cut into florets)
1 small onion (chopped)
2 cloves garlic (chopped)
2 Tbsps Fresh or Dry Thyme
3c Chicken broth or Veggie Broth
1 1/2c. shredded aged cheese of cheddar cheese
1c. milk or cream (I used cereal cream)

Drizzle small amount of olive oil on cauliflower in bowl..toss..transfer to cookie sheet. Roast for 20-30 mins.

Saute onion in pot with small amount of olive oil until a little bit caramelized. Add garlic and thyme. Cook until fragrant (not sure what that means..smelled great though ;)) 

Add roasted cauliflower, chicken or veggie broth. Bring to a boil. Reduce heat, let simmer for 20mins. Puree in blender, put back in pot. Now add the cheese...let melt while stirring, add cream, stir, remove from heat.

Eat!!!

Butternut Cream Soup

Tim's Squash Soup

½ Tbsp olive oil

1 cup chopped onion

1 chopped apple

2 cups low sodium chicken broth

2 cups squash, cooked and mashed (roasted or microwaved)

1 tsp ginger

Pinch salt and pepper 

Heat oil in a saucepan. Sauté onion until soft and clear and add remaining ingredients. Cook for about 10 minutes. Run through blender and return to saucepan to heat through. Makes about 5 cups. Freezes well.