Paleo Chorizo Sweet Potato and Kale Stew

"This nutritious soup takes inspiration from the flavors of Spain. Garnish with store-bought (or homemade) harissa to add heat or garnish with a sprinkling of chopped Italian parsley."

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INGREDIENTS

1 large onion diced
2 tablespoons olive oil
8 ounces Spanish chorizo ; cut into 1/2 inch pieces
3 stalks celery diced
3 carrots diced
2 teaspoons ground cumin
1 tablespoon paprika
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch saffron threads
5 garlic cloves ; minced
2 sweet potatoes ; peeled and cut into 1-inch pieces
8 cups chicken broth
4 cups lacinato (dinosaur) kale - washed ; stemmed, and torn into pieces
1 lemon juiced
salt and pepper ; to taste
1 pinch harissa or to taste (optional)
1 tablespoon chopped fresh flat-leaf parsley ; or to taste (optional)

servings

INSTRUCTIONS

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NOTES

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Paleo Chorizo Sweet Potato and Kale Stew

1 large onion diced 
2 tablespoons olive oil 
8 ounces Spanish chorizo cut into 1/2 inch pieces
3 stalks celery diced 
3  carrots diced 
2 teaspoons ground cumin 
1 tablespoon paprika 
1/2 teaspoon ground turmeric 
2 teaspoons kosher salt 
1 teaspoon freshly ground black pepper 
1 pinch saffron threads 
5  garlic cloves minced
2  sweet potatoes peeled and cut into 1-inch pieces
8 cups chicken broth 
4 cups lacinato (dinosaur) kale - washed stemmed, and torn into pieces
1  lemon juiced 
  salt and pepper to taste
1 pinch harissa or to taste  (optional) 
1 tablespoon chopped fresh flat-leaf parsley or to taste  (optional)

Directions

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.

Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.

Add sweet potatoes and chicken broth. Bring to a 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.

Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.

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Nutrition

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Serving Size: 1 serving (1343g)
Recipe Makes: 8 Servings

Calories: 2827
Calories from Fat: 1771 (63%)

Amt Per Serving		% DV

	Total Fat 196.8g	262 %
	Saturated Fat 57.1g	286 %
	Monounsaturated Fat 82.5g
	Polyunsanturated Fat 40.8g
Cholesterol 944.9mg		291 %
Sodium 1543.1mg		53 %
Potassium 2658.6mg		70 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 10.6g
Protein 236.4g		338 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2827

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