Sweet Potato Soup with Chorizo, Chickpeas, and Kale
Turn the Sweet Potato Soup Base into a meal with spicy chorizo, hearty chickpeas, and vibrant green kale. This makes a truly beautiful bowl of soup. If you’d rather keep this soup vegetarian, try the grain-based chorizo substitute from Field Roast, one of the first meat substitutes I’ve actually liked. It’s available in natural food stores in almost every state and through www.fieldroast.com.
Total Timeunder 2 hours
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturehot & spicy, savory, spiced, sweet
Type of Dishhot soup, soup
- 1 cup Sweet Potato Soup Base, defrosted if frozen
- ½ to ¾ cup water or vegetable stock
- 1 (3- or 4-ounce) link fresh Mexican chorizo
- 1/3 cup cooked chickpeas, preferably homemade, rinsed and drained
- 4 or 5 leaves Tuscan kale (sometimes called black, dinosaur, or lacinato kale), stripped from the stem and torn into bite-size pieces
Pour the soup base into a small saucepan over medium heat. Whisk in ½ cup of the water and cook until the soup is bubbling hot, 3 to 4 minutes. Add more water if you want the soup thinner. Reduce the heat to low, cover, and keep it hot.
Heat a medium skillet over medium-high heat. Slice through the chorizo casing and squeeze the sausage into the skillet. Cook, breaking it up with a spoon, until the chorizo’s fat starts to melt, 1 to 2 minutes. Add the chickpeas and cook until the chorizo and chickpeas brown, 4 to 6 minutes. Add the kale and stir-fry until the kale wilts slightly and brightens in color, 1 to 2 minutes.
Pour the soup base into a soup bowl, top with the chorizo mixture, and eat.
2011 Joe Yonan