Sweet Potato Soup with Chorizo, Chickpeas, and Kale
Updated February 23, 2016 
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.
Serves1
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionFamily Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Mealdinner
Taste and Texturehot & spicy, savory, spiced, sweet
Type of Dishhot soup, soup
Ingredients
- 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
Instructions
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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.
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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.
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Pour the soup base into a soup bowl, top with the chorizo mixture, and eat.
2011 Joe Yonan
