Ultimate Chorizo Caldo Verde Recipe: A Hearty Keto Delight!

Ingredients

• Spray olive oil for cooking (like PAM®)
• One-fourth pound of chopped chorizo sausage
• A generous 8 cups of fragrant homemade chicken stock
• Six medium turnips, peeled and roughly chopped
• Freshly chopped white onion
• Finely chopped garlic cloves
• A hint of red pepper flakes
• Five aromatic bay leaves
• Season with a pinch of salt and freshly ground black pepper
• Two pounds of kale, with thick stems removed and leaves finely chopped

Step 1

Start by spraying a 4-quart pot with cooking spray to prevent sticking. Cook the chorizo until it becomes crispy and releases its flavorful fat, which should take around 2 to 3 minutes. Once done, use a slotted spoon to transfer the chorizo to a plate.

Step 2

Next, pour half a cup of chicken stock into the pot and deglaze by scraping up any browned bits at the bottom. Then, add the rest of the stock, turnips, onion, minced garlic, a pinch of red pepper flakes, bay leaves, salt, and pepper to the pot. Allow the mixture to simmer until the turnips are tender, usually about 15 minutes. Remember to remove and discard the bay leaves before using an immersion blender to puree everything into a smooth consistency.

Step 3

Once the soup is velvety, stir in the kale and let it cook covered on low heat for another 15 minutes to allow the flavors to meld together. When ready, serve the soup in bowls and garnish each with a generous sprinkle of the cooked chorizo for a delicious finishing touch.