Keto Caldo Verde with Chorizo

Turnips replace potatoes in this keto version of Portuguese caldo verde. Each creamy bowl of soup is topped with crispy chorizo.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 214 Calories

Ingredients

• salt and ground black pepper to taste
• 5 bay leaves
• 1 white onion, chopped
• 3 cloves garlic, chopped
• olive oil cooking spray (such as PAM®)
• 8 cups homemade chicken stock
• 6 medium turnips, peeled and chopped
• 2 pounds kale, thick stems removed, leaves finely chopped
• 0.25 teaspoon red pepper flakes
• 0.25 pound chorizo sausage, chopped

Recipe Instructions

Step 1

Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.

Step 2

Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.

Step 3

Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.