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Kale and Chorizo Soup
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Friendly URLs: /kale-and-chorizo-soup
60 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
chicken stock
kid friendly
has meat
(?)
Has meat from:
beef chorizo sausage
chicken stock
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
beef chorizo sausage
vegetarian
(?)
Not vegetarian due to:
beef chorizo sausage
pescatarian
(?)
Not pescatarian due to:
beef chorizo sausage
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 166%, Fat (total lipid) as 116% and Sodium as 198% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.0% of RDA
• Calories: 166% of RDA
• Carbs: 6.0% of RDA
• Fat (total lipid): 116% of RDA
• Fiber: 9.3% of RDA
• Fructose: 4.1% of RDA
• Protein: 51.6% of RDA
• Sodium: 198% of RDA
• Sugar: 12.8% of RDA
• Vitamin A (IU): 133% of RDA
• Vitamin B6: 17.7% of RDA
• Vitamin C: 20.6% of RDA
• Iron: 15.2% of RDA
• Magnesium: 17.9% of RDA
• Manganese: 205% of RDA
• Niacin: 50.0% of RDA
• Potassium: 31.6% of RDA
• Zinc: 43.2% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
16.5
g
Calories
3326
 
Fiber
2.59
g
Iron
2.87
mg
Protein
58.0
g
Sodium
2679
mg
Sugars
4.01
g
Fat (total lipid)
71.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
tbsp
+
-
 
 
1 1/2
lbs
+
-
 
sliced in 1/2-inch slices.
 
1
cup
+
-
 
chopped.
 
2
tbsp
+
-
 
minced.
 
2
whole
+
-
 
peeled and cut into small cubes.
 
3
quarts
+
-
 
 
8
cups
+
-
 
stemmed, and cut into 1-inch strips, about 2 small bunches.
 
2
whole
+
-
 
 
1/4
tsp
+
-
 
dried.
 
1/4
tsp
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/4
cups
+
-
 
chopped.
 
6
tbsp
+
-
 
cut into long, thin strips.
 
Save Recipe
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PREPARATION
1.
In a large pot, heat the olive oil.
2.
When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes.
3.
Add the garlic and potatoes and cook for 2 minutes, stirring occasionally.
4.
Add the stock and kale and bring the liquid up to a boil.
5.
Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper.
6.
Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes.
7.
Remove from the heat and skim off any fat.
8.
Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
 
A soy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 3326
Protein 58.0 g
Carbohydrates 16.5 g
Iron 2.87 mg
Fiber 2.59 g
Calcium 30.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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