- Dish type
- Vegetable soup
- Root vegetable soup
- Sweet potato soup
This nutritious soup of chorizo, kale and sweet potatoes takes inspiration from the flavours of Spain. Garnish with harissa to add heat.
2 people made this
- 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)
MethodPrep:40min ›Cook:45min ›Ready in:1hr25min
- 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, 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 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.
- Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.
Use the best-quality spices you can, especially for the paprika and saffron.
Reviews & ratingsAverage global rating:(51)
Reviews in English (40)
by Taza de te
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
by Kris Eisenhauer Rowan
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
- 5 tablespoons olive oil, divided
- 1 large onion, chopped (about 2 cups)
- 8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
- 2 teaspoons smoked paprika*
- 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
- 8 cups low-salt chicken broth
- 1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
- 3 cups 1/2-inch cubes rustic bread
- Heat 3 tablespoons oil in large pot over medium heat. Add onion cook until translucent, about 8 minutes. Add chorizo and paprika stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
- Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Divide soup among bowls. Top with croutons and serve.
- *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce available at some supermarkets, at specialty foods stores, and from tienda.com.
Best Ever Paleo Chorizo & Vegetable Stew
A few years ago I spent three months traveling around Europe in a van. We cooked most of our meals on a little gas stove and this amazing chorizo stew was one of my favorite cooking discoveries.
It all started with a box of veggies we picked up on the side of the road in Spain for cheap because they were at the end of their life. I needed to use them up ASAP so I decided to make a big stew.
As we were on the road, I didn’t have fresh meat but I did have some dried chorizo sausage, onion and garlic, so I chopped everything up and threw it in the pot.
Thirty minutes later we had one of the best stews I’ve ever made…and I’ve made a few. While cooking, chorizo releases all its wonderful flavors, fats and color (from paprika) into the stew, so you really don’t need to add much more than a bit of onion, garlic and stock on top of whatever vegetables you have around.
If you want more simple recipes to make ahead of time, check out our 7 Day Make Ahead Meal Plan.
You can use dried chorizo or fresh but do look for good quality sausages with natural flavorings and ingredients. The colour should be coming from paprika and not from some color additive.
Make sure to peel the skin off the chorizo before slicing it. If you shop on Amazon, we like this brand of chorizo, and this is good quality chicken stock we like.
For those following AIP (autoimmune protocol), this stew has to me modified quite a bit because it has a lot of nightshade foods but you can still recreate something similar with a paprika free sausage (get something like a nice herb and garlic or other smoked sausage), and omit red peppers and tomatoes, swap white potatoes with sweet potatoes, and add more carrot, zucchini and maybe some leeks.
- 4 (8-ounce) sweet potatoes
- ¼ cup white vinegar
- 3 ½ tablespoons extra-virgin olive oil, divided
- 2 tablespoons paprika
- 1 ½ tablespoons ground cumin
- 1 ½ teaspoons kosher salt, divided
- 1 ¼ teaspoons black pepper, divided
- 10 garlic cloves, minced
- 1 pound ground turkey breast
- 1 pound ground pork
- 6 cups torn curly kale
- ¼ cup golden raisins
- 1 ½ tablespoons fresh lemon juice, divided
- 2 ounces goat cheese, crumbled (about 1/2 cup)
- 3 cups baby arugula
- 8 ounces zucchini, shaved into long ribbons
Pierce potatoes with a fork wrap each in foil. Bake at 400° for 1 hour.
Combine vinegar, 2 tablespoons oil, paprika, cumin, 1 teaspoon salt, 1 teaspoon pepper, and garlic in a bowl. Combine turkey and pork in a bowl, mixing well with hands. Heat a large nonstick skillet over medium-high heat. Add turkey mixture to pan cook 7 minutes or until done, stirring to crumble. Drain any excess liquid from meat mixture in pan return to medium-high heat. Stir in vinegar mixture cook 2 minutes or until liquid almost evaporates. Place chorizo in a bowl. Reserve 3 2/3 cups chorizo for Loaded Chorizo Nachos and Saucy Chorizo and Egg Skillet. Wipe pan clean with a paper towel.
Heat 1 1/2 teaspoons oil in pan over medium-high heat swirl to coat. Add kale cover and cook 4 minutes. Stir in 1 1/3 cups chorizo, 1/4 teaspoon salt, raisins, and 1 1/2 teaspoons juice. Cut a lengthwise slit in each potato gently squeeze at both ends to open. Spoon about 3/4 cup kale mixture onto each potato top each with 2 tablespoons cheese.
Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1 tablespoon juice in a large bowl. Add arugula and zucchini toss. Serve with potatoes.
Kale Chorizo Pasta
Spicy Spanish chorizo and hearty kale are a classic combo—toss in a little pasta and you’ve got a weeknight dinner dream. It’s easy (hello, one pot!) and super delish.
12 ounces cooked Spanish chorizo, cut into ½-inch-thick half moons
1 bunch kale, deveined and roughly chopped
1. Bring a large pot of water to a boil. Add the pasta and cook according to the package directions.
2. While the pasta cooks, heat the olive oil over medium-high heat in a large sauté pan. Add the chorizo and cook for about 5 minutes, just until some of the fat has rendered and the chorizo is nice and crispy.
3. Reduce the heat to medium and add the kale and garlic. Stir until the garlic is browned (but not burned) and the kale has wilted.
4. When the pasta is cooked, reserve a few tablespoons of the cooking water, then drain the pasta. Add the drained pasta to the chorizo mixture and toss well, adding the reserved cooking water to create a sauce. Season with salt to taste and serve.
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- 1 bunch Italian Kale, Chopped Into 1" Pieces
- 1 pound Green Lentils, Rinsed
- ¾ pounds Chorizo Sausage, Cooked
- 4 whole Red Potatoes, Cut Into 1/2" Pieces
- 5 cloves Garlic, Minced
- ½ whole Yellow Onion, Diced Into 1/4" Pieces
- 8 cups Chicken Stock
- 1 leaf Bay Leaf
- 1 pinch Salt And Pepper, to taste
- 2 Tablespoons Butter
Melt butter over medium-high heat and add garlic, potatoes and onion. Saute for about 5 minutes, stirring frequently, until onions are soft and starting to become translucent. Add chorizo, lentils, chicken stock, bay leaf and salt and pepper. Stir, bring to a boil, then reduce heat, cover and simmer for 30 minutes.
Add kale, stir, cover and simmer for an additional 15 minutes. Serve with crusty bread.
Pressure Cooker Chorizo and Kale Stuffed Sweet Potatoes Recipe
Pressure cookers are one of the best ways to save time in the kitchen! This Crock-Pot® Pressure Cooker Chorizo and Kale Stuffed Sweet Potatoes recipe is incredibly simple to make and absolutely delicious. It uses only a few ingredients and is the perfect meal for a busy weeknight.
This Chorizo and Kale Stuffed Sweet Potatoes recipe is sponsored by the Crock-Pot® brand. All opinions are mine alone. #ad
This post contains some affiliate links for your convenience. Click here to read our full disclosure policy.
We just got back from a vacation to Portland & Seattle. We had the most amazing time and didn’t want it to end. But, at the same time, getting back home was nice. Good to be back in our own beds, good to get out of the car (we drove there and back), and good to get back to our usual schedules.
The #1 must on my list for getting back to routines was creating a menu plan. It wasn’t easy — the refrigerator was bare and I was exhausted from the trip. Busy days were ahead and with the holidays coming, it was only going to get crazier. I didn’t want to think about cooking, let alone even plan out the meals.
To keep things as easy and timesaving as possible, I did something I’ve never done before: I planned a week of meals using one cooking appliance: the new Crock-Pot® Express Crock Multi-Cooker. It’s a new product from the Crock-Pot® brand that helps you cook meals 70% faster than traditional cooking. Not only is it a slow cooker, but it is also a pressure cooker, a steamer, AND you can sauté in it. That right there is HUGE! With all of the functions it offers, I knew that I would be able to plan a variety of meals for the week.
The first recipe on my menu plan is right here in this post: Chorizo and Kale Stuffed Sweet Potatoes recipe. It might be hard to believe, but everything for this meal was made right in the Crock-Pot® Express Crock Mult Cooker — both the sweet potatoes and the chorizo/kale mixture.
For this Chorizo and Kale Stuffed Sweet Potatoes recipe, you’ll only need 4 ingredients: sweet potatoes, kale, black beans, and chorizo.
If you are unfamiliar with chorizo, it is a highly seasoned ground meat (usually pork). For this recipe, I used a Mexican chorizo which you should be able to find in the meat section of your favorite grocery store.
This recipe has very little prep which is also nice when you are trying to get dinner on the table quickly. The only real prep you’ll need to do is tearing the kale into pieces and discarding the stems. You need about 3 packed cups of kale, which doesn’t take much time at all.
Remove the lid from your Crock-Pot® Express Crock Multi Cooker and place the steaming rack (that comes with it) into the bottom of the cooking pot. Give your sweet potatoes a good scrub and place them on top of the steaming rack. Add 2 cups of water to the cooking pot.
Place the lid back on your Crock-Pot® Express Crock Multi Cooker. To do this, line up the arrow on the edge of the lid with the icon of the “unlocked” lock as shown in the top photo below. Then lock your lid by rotating the lid counterclockwise so that the arrow now points to the “locked” lock icon, as shown in the bottom photo below.
Another important step when using your Crock-Pot® Express Crock Multi Cooker is making sure that your steam release valve is in the correct position. I find it very easy to know which one is correct with the little icons that are printed on the lid.
To build pressure in your Crock-Pot® Express Crock Multi Cooker, you must have the steam release value pointing to the seal position, as shown in the photo below (the one with the “X” over it). When you want to release pressure, you’ll use a kitchen utensil to move it to the icon without the “X” over it.
Now you are ready to steam your sweet potatoes. Press the “steam” button and using the “+” button, increase the time to 16 minutes. In our testing, this was the perfect amount of time for sweet potatoes that are about 8 – 11 ounces each. Finally, press the “start/stop” button to start the steam function.
At first, you’ll see the word “heat” on the display (as shown below). Once pressure has built up, the word “heat” will be replaced with a countdown of the time you set. Once the sweet potatoes have steamed for 16 minutes, the Crock-Pot® Express Crock Multi Cooker will beep and it will switch to the “keep warm” setting with a new time being started. Allow the sweet potatoes to remain undisturbed for 10 minutes on the “keep warm” setting.
At the end of that 10 minutes, you should be able to open your lid. If not, do a quick release of pressure by using a kitchen utensil to move the steam release valve to the icon without the “X” on it. Remove the sweet potatoes and set aside. Using pot holder, remove the cooking pot by lifting it straight up. Remove the steaming racking and pour off any remaining water from inside the pot. If you wish, you can rinse your pot to prepare it for cooking the chorizo.
Place your dry cooking pot back in the Crock-Pot® Express Crock Multi Cooker and press the “brown/saute” button. Press the “start/stop” button to begin heating the Multi Cooker. While it is heating, it will say “heat” on the display screen. Once the temperature has been reached, the timer will begin counting down — this is when the Multi Cooker is ready for you to add your chorizo.
Using a plastic or wood spatula, cook the chorizo, breaking up the larger pieces into smaller pieces. Once the chorizo is almost completely cooked, add the kale. Combine it with the chorizo, until it has become wilted and bright green. Add the black beans and gently combine them with the chorizo and the kale. Press the “start/stop” button to stop the cooking.
To build your Chorizo and Kale Stuffed Sweet Potatoes, place a sweet potato on a plate and cut a line on the top from one end to the other (from pointy end to the opposite pointy end). Press the ends inwards a bit to open up the sweet potato. Using a fork, fluff up the sweet potato.
Spoon your desired amount of the chorizo and kale mixture on top of your sweet potato and serve! It’s really that simple. The chorizo, kale, and black beans perfectly compliment the sweet potato, making for a very flavorful meal. If you’d like to make this recipe, see the bottom of this post for the full recipe, including options for printing.
Would you like a chance to win your own Crock-Pot® Express Crock Multi Cooker? I’m excited to be giving away one to one of my readers! To enter, use the Rafflecopter below. Leave a comment below and tell me what easy meal you would like to make in a Crock-Pot® Express Crock Multi Cooker. There are also several other ways you can earn bonus entries.
Here are the additional meals from our menu plan which can all be made in Crock-Pot® Express Crock Multi Cooker. Don’t have one yet? You can find the Multi Cooker at Crock-Pot.com, Target, Amazon.com, and Best Buy.
- Monday: Chorizo and Kale Stuffed Sweet Potatoes
- Tuesday: Apple Cider Braised Pork
- Wednesday: Hawaiian Barbecue Pulled Chicken Sandwiches
- Thursday: Crock-Pot® Slow Cooker Beef & Broccoli
- Friday: Chicken Tacos
- Saturday: Slow Cooker Split Pea Soup
- Sunday: Slow Cooker Pot Roast with Gravy
Reviews ( 15 )
I made this with vegan sausage and it was great! The potatoes were dreamy, even with half the olive oil called for. I made extra potatoes the second time, and still used just 1/2 cup milk and 1/4 olive oil and they were a bit watery. I might try 1/4 cup each, or 3/8 c milk, 1/8 c oil. Could easily make this recipe vegan with almond milk. It's rich in flavor without adding salt to the main pot (plenty of salt in the tomatoes, tomato paste, and sausage). I did add salt to the potatoes, which is helpful.
Considering the ease of preparing this recipe, I rate it 5 stars! Very tasty.
I made this last week, and my roommate and I loved it! I used bulk sausage so I didn't have to mess with casings, left out tomato paste since I didn't have any, and used minced garlic that I had in the fridge instead of chopping fresh cloves. I also used the Hunt's diced tomatoes with rosemary and oregano for some extra flavor.
Also, I used two bunches of Swiss Chard instead of Kale since there was no organic kale at the supermarket. I added it 10 minutes before serving since it cooks up faster.
I made this on the stove top. Cook the sausage and onion until browned. Added the garlic, tomato paste and canned tomatoes. Then added the salt, papper and Kale. I cooked for about 90 minutes or more. NOTE - I used about 2 cups of water during the cooking process because the direct heat. Then cook the potatoes in a separate pot. Follow the remaining recipe: Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash. The extra olive oil drizzed with fresh cracked pepper - added that extra touch that was amazing. Hubby and kids asked this to be staple during the winter. ENJOY!
Chorizo Kale and Sweet Potato Frittata
Do you plan your meals? Or do you stop at the grocery store every day and buy whatever you feel like that day? Or do you frequently order take out or dine at restaurants? I do a little of everything. I usually meal plan at least 5 meals during the week and then stop at the store last minute the other two days out of the week. I usually eat about one meal a week outside of my house, usually on the weekends when I am running errands or spending time with friends.
Frittatas are great because they are a one pot meal that are easy and can be adapted to suit everyone’s taste. Chorizo, kale and sweet potato frittata combines chunks of veggie and flavorful chorizo. Only five simple ingredients create an easy breakfast, brunch or even dinner. It is the perfect addition to your weekly meal plan.
A few people have told me that their New Year’s resolution is to meal plan and cook more from home. Today, I am sharing a few tips for cooking more at home. I would also love to hear your tips for meal planning. Feel free to share in the comments below.
Here are three tips for easy meal planning and cooking more at home:
(1) Find a few recipes that you love and add them to your rotation – Browse Pinterest, your favorite recipe blog or even dig out some of your favorite cookbooks and pick a few recipes that you know you love. Having a list of recipes takes the guesswork out of meal planning.
(2) Start a calendar of what you would like to cook over the next few days or weeks – A calendar helps keep you on track. You know what you want to cook and when you are going to cook it.
(3) Create a shopping day and make a shopping list – Spending a few minutes each week creating a shopping list will save time and money. Scheduling a shopping day will save time and ensure that you have all of the ingredients you need on hand when you are ready to cook a delicious meal.
Add this chorizo kale and sweet potato frittata to your weekly meal plan and enjoy an easy and delicious meal!
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew add water to thin, if desired. Divide stew among bowls drizzle with oil and sprinkle with paprika, if desired.
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