Chorizo, Kale, and Teff Soup (247 Calories)
The first few spoonfuls of this meaty soup, enriched with potatoes, teff and kale, will have you dreaming of the warm sunshine of Spain and Portugal.
As a healthy living blogger, I frequently get comments and emails from readers looking for ingredient substitutions, recipe adaptations and cooking questions regarding gluten allergies. Although I don’t have a gluten allergy, I know how challenging it can be to navigate through a gluten free lifestyle.
The Chorizo, Kale and Teff Soup that I’m sharing today is not only full of warm, Spanish flavors but it is made with teff, a whole grain. A staple in Ethiopian cuisine for centuries, it is not only the smallest grain in the world but one of the most nutritionally dense.
When paired with spicy chorizo, garlic and onions it turns into a mouth-watering bowl of soup ideal for busy weeknights. Leftovers taste even better, perfect for a hearty lunch the next day.
What is your favorite naturally gluten free recipe? I’d love to hear from you.
Your spoon is waiting.
CHORIZO, KALE AND TEFF SOUP
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS:
CALORIES: 247KCAL
The first few spoonfuls of this meaty soup, enriched with potatoes, teff and kale, will have you dreaming of the warm sunshine of Spain and Portugal.
INGREDIENTS
- 1 tablespoon olive oil
- 12 ounces GF cured chorizo or other smoked sausage
- 2 cups chopped onions
- 4 cloves garlic minced
- 6 cups chopped kaletough stems and center ribs removed
- 3 diced peeled potatoes
- 1/3 cup teff
- 8 cups GF vegetable or chicken broth
- 28 ounce can crushed tomatoes
- salt and pepper
INSTRUCTIONS
- In a large pot, heat oil over medium-high heat. Add chorizo and cook, stirring, for 3 to 4 minutes or until browned. Using a slotted spoon, transfer chorizo to a plate lined with paper towels.
- Add onions to the pot and cook, stirring, for 6 to 8 minutes or until softened. Add garlic and kale; cook, stirring, for 1 minute.
- Stir in potatoes, teff and broth; bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 15 to 20 minutes or until potatoes and teff are very tender. Use a wooden spoon to coarsely break up about half of the potatoes.
- Return chorizo to the pot and stir in tomatoes; simmer, uncovered, stirring occasionally, for 5 to 10 minutes or until soup is slightly thickened. Season to taste with salt and pepper.
RECIPE NOTES:
Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.
Nutrition Facts
Chorizo, Kale and Teff Soup
Amount Per Serving
Calories 247Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 1.8g11%
Trans Fat 0g
Polyunsaturated Fat 6.4g
Cholesterol 45mg15%
Sodium 476mg21%
Carbohydrates 31g10%
Fiber 5.1g21%
Sugar 7.5g8%
Protein 14.1g28%
* Percent Daily Values are based on a 2000 calorie diet.
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