Keto-Friendly Portuguese Chorizo and Kale Soup

Ingredients

• 2 tbsp Olive Oil
• about 225 g Chorizo (Portuguese)
• 1 medium Onion
• 3 cloves Garlic
• 6 cups Kale
• 6 cups Chicken Broth
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C.
2. 2Slice the about 225 g of Portuguese Chorizo into 1.27 cm thick rounds. Add the chorizo to the pot and cook for 3-5 minutes, until it is lightly browned and has released some of its fat.
3. 3Add the chopped 1 medium Onion and the minced 3 cloves Garlic to the pot. Cook for 5 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the 6 cups of Kale to the pot. Cook for 3 minutes, stirring, until the kale begins to wilt.
5. 5Pour in the 6 cups of Chicken Broth and bring the mixture to a rolling boil.
6. 6Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the kale is tender.
7. 7Season the soup with the 1/2 teaspoon of Salt and the 1/4 teaspoon of Black Pepper. Stir well.
8. 8Serve the Keto-Friendly Portuguese Chorizo and Kale Soup hot.

Related Guides