Name: Keto Caldo Verde with Chorizo
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: olive oil cooking spray (such as PAM®); 0.25 pound chorizo sausage, chopped; 8 cups homemade chicken stock; 6 medium turnips, peeled and chopped; 1 white onion, chopped; 3 cloves garlic, chopped; 0.25 teaspoon red pepper flakes; 5 bay leaves; salt and ground black pepper to taste; 2 pounds kale, thick stems removed, leaves finely chopped

Keto Caldo Verde with Chorizo

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Keto caldo verde with turnips instead of potatoes, topped with crispy chorizo.

Ingredients:

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

Instructions:

In a heavy 4-quart pot, coat with cooking spray. Cook chorizo until crispy and fat is released, about 2 to 3 minutes. Remove crispy chorizo using a slotted spoon and set aside.
In a pot, pour in 1/2 cup of rich chicken stock, allowing it to deglaze any browned bits at the bottom. Add in the rest of the stock, turnips, onion, garlic, a touch of red pepper flakes, bay leaves, salt, and pepper. Simmer until turnips are tender, approximately 15 minutes. Remove bay leaves, then blend everything with an immersion blender until velvety smooth.
Mix in the kale, cover the pot, and let it simmer over gentle heat for about 15 minutes. Serve the soup in a bowl and garnish with the cooked chorizo.

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