Feb 20 2017
I did a bit of cleanup the other day. The kind where you rummage through just about every single box and container that’s been sitting around crammed full of stuff and actually clean them out. I did that, and I came up with a lot of junk that I just don’t use anymore. I also came across a lot of stuff that I’d like to use, but it’s now gotten stuck in that whole “out of sight, out of mind” vortex. A stack of recipe cards was one of those things.
I didn’t want to shove them back into the vortex just to be forgotten about once again, but I also didn’t want heaps of recipe cards piled up and spilling out everywhere. So, I pulled out my handy dandy phone and took pictures of them all. The genius of it all, I tell ya!
But enough of my creative and ingenious problem-solving. Let’s talk about this Sausage and Kale Soup for a second. One, it’s crazy good for you because of all the kale in it. (I’m pretty sure that’s why Grams passed on the recipe.) Two, it’s delicious, but because of all that yummy chorizo, it’s also pretty spicy. Like, my kids had three glasses of milk while eating it kind of spicy. If that sounds like it’s going to be too much for you, just use a hot or mild Italian sausage, which will make the soup a bit tamer.
- 2 tablespoons olive oil, divided $0.22
- 3 chorizo sausages $3.45
- 1 onion, diced $0.47
- 1 cup mushrooms, sliced $0.99
- 3 cloves garlic, minced $0.03
- 1 teaspoon ground coriander $0.15
- 1 teaspoon ground fennel seed $0.22
- 1 teaspoon paprika $0.16
- 6 cups chicken broth $3.00
- 5 cups mashed potatoes $1.45
- 1 small bunch kale, tough stems removed and leaves sliced thinly $1.33
- Salt, to taste $0.01
- Freshly ground black pepper, to taste $0.01
Total cost $11.49
Cost per serving $1.91
1.) Heat 1 tablespoon of olive oil over medium heat. When hot, prick chorizo sausages a couple of times each with a fork and place in oil. Cook for about 15 minutes, turning often, until sausages are completely cooked through. Remove from heat, let rest for a few minutes, then roughly chop.
2.) Heat the remaining tablespoon of olive oil in a large Dutch oven or stockpot set over medium heat. When hot, add the onion and mushrooms and toss in the oil. Cook for about 5 minutes, until the onions are translucent and the mushrooms have softened. Add garlic, coriander, fennel seed and paprika, stir and cook for another 30 seconds.
3.) Add chicken broth and mashed potatoes to the pot and turn heat to high. Bring the soup to a boil, then lower heat to a simmer. Cook for about 15 minutes, until potatoes have fully dissolved into the broth.
4.) Add the slices of kale leaves to the pot, along with the chopped chorizo sausage. Simmer soup for another 10 minutes, taste for seasoning, and adjust if needed with salt and pepper.
5.) Serve and enjoy!