Description
A vibrant and nutritious green soup blending the richness of chorizo with hearty collard greens and potatoes.
Ingredients
Scale
- 1/4 cup extra-virgin olive oil
- 10 ounces chouriço, linguiça, or Spanish chorizo
- 1 large Spanish onion, diced
- Kosher salt
- 2 garlic cloves, sliced
- 6 medium Yukon Gold potatoes, peeled and roughly chopped
- 8 cups cold water (or half homemade chicken stock and half water)
- 1 pound collard greens or kale, stems removed and leaves cut into very thin slices
- Freshly ground black or white pepper
Instructions
- In a large pot over medium heat, warm the extra-virgin olive oil. Add the chorizo and cook until lightly browned, about 3 to 5 minutes. Remove and let drain.
- Toss the diced onion into the pot and sprinkle with kosher salt. Cook until softened and translucent, about 5 to 7 minutes. Add the sliced garlic and cook for 2 more minutes.
- Add the chopped potatoes and cold water (or stock/water mix). Bring to a boil, then reduce to a simmer and cook until potatoes are almost tender, about 10 to 20 minutes. Remove from heat and let cool slightly.
- Puree the soup using an immersion blender or food processor. Optionally, add chorizo slices for serving.
- Stir in collard greens or kale, bring back to a boil, and simmer until greens are tender, about 2 to 5 minutes. Season with salt and pepper.
- Ladle into bowls and garnish with remaining chorizo slices.
Notes
For a creamier texture, add a splash of cream before serving. Adjust greens based on availability, and enhance flavor with a bay leaf for cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg