Portuguese Chorizo and Kale Soup (Keto)

Ingredients

• 1 lb Portuguese Chorizo (Soy-Free)
• 8 cups Kale
• 1 Onion
• 4 cloves Garlic
• 8 cups Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Prepare your ingredients: Peel and finely chop the 1 Onion. Peel and mince the 4 cloves Garlic. Remove the tough stems from the 8 cups Kale and chop the leaves into bite-sized pieces. Ensure your 1 lb Portuguese Chorizo is soy-free.
2. 2Heat the 2 tbsp Olive Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 Onion and minced 4 cloves Garlic and cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Do not let the garlic burn.
3. 3Add the 1 lb Portuguese Chorizo to the pot. Cook, breaking it up with your spoon, until it is browned and cooked through, about 5 to 7 minutes. The chorizo should no longer be pink.
4. 4Stir in the 1 tsp Smoked Paprika, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Cook for 30 seconds more, stirring constantly, until fragrant.
5. 5Pour in the 8 cups Chicken Broth and bring the mixture to a gentle simmer over medium-high heat (400°F / 200°C).
6. 6Add the chopped 8 cups Kale to the pot. Stir it into the broth and cook until the kale leaves are wilted and tender, about 5 minutes.
7. 7Reduce the heat to low (250°F / 120°C) and let the soup simmer gently for 20 to 30 minutes. This allows the flavors to deepen and meld together.
8. 8Serve the Portuguese Chorizo and Kale Soup hot.

Substitutions

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