Wednesday, February 22, 2012

Kale & Chorizo Soup

Finally, we got on the Kale bandwagon! Kale chips, Kale soup, Kale casserole, Kale everything! Next thing we know, some food blogger is whipping up Kale brownies! Over at the Murrays, we wanted to keep it Kale simple, so we made Kale & Chorizo Soup, a fantastic winter comfort food!

The fantastic thing when making a pot of soup is that you won't have to cook much for the next few days. This large pot lasted us about 5 days, and each day we made a variation of the soup, serving it with different sides. At first we had the soup on its own, with a slice of crusty bread. The next day, we topped it with quinoa and mozzarella. Third day, it was served with a side of wild rice. And so on...until the pot dwindled down to a few drops. 

Large pot of Kale goodness!

Kale & Chorizo Soup
Makes 4 quarts

2 tablespoons olive oil
2 chorizo links, diced
1 medium white onion, diced
4 celery stalks, diced
2 medium carrots, peeled and diced
3 medium cloves garlic, minced
1 large bunch fresh kale, stems removed, chopped
2 quarts water
1, 28 ounce can diced tomatoes 
2, 5.5 ounce cans V8 (or your favorite tomato juice)
to taste: salt, black pepper, cayenne pepper, cumin

  1. In a large pot over medium high heat, warm olive oil and sear chorizo until fat is rendered. Do not remove the fat, this will add flavor to the end result. Cook for 3-4 minutes and add onion, celery, carrots and garlic. 
  2. Sweat the vegetables until translucent and add chopped kale, tossing with all ingredients. Reduce heat to medium low and allow kale to cook. 
  3. Add water, diced tomatoes, tomato juice and simmer for one hour. Taste and season during cooking. Re-season before serving if needed.
  4. Serve topped with cooked quinoa and shredded mozzarella.
Kale & Chorizo Soup topped with Quinoa and Mozzarella

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What's YOUR favorite way to cook kale?  

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