Kale and Chorizo Soup - 25.7g Carbs, 4.5g Fiber, 1.7g Sugar
From: Emerils.com - Source: Essence Of Emeril EE2407
January is National Soup Month. Celebrate with one of Emeril's favorites.
Dish Type: Entree
Cuisine: Other
Cooking Method: Combination
Effort Level: Simple
2 Tbsp olive oil
1 1/2 lb chorizo sausage, sliced in 1/2-inch slices
1 cup chopped onions
2 Tbsp minced garlic
2 large white potatoes, peeled and diced
3 quarts low sodium chicken stock
8 cups kale, rinsed, stemmed, and cut into 1-inch strips, about 2 small bunches
2 bay leaves
1/4 tsp dried thyme
1/4 tsp crushed red pepper
1 tsp salt, omitted for nutrition
1/2 tsp freshly ground black pepper
1/4 cup finely chopped parsley
6 Tbsp chiffonade of fresh mint
Small loaf of crusty bread
In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.
Changes for nutrition: Low sodium chicken broth substituted for regular, No added salt. Bread not included.
Servings: 8
Serving Size: 631 g
Nutrition per Serving: 452 Calories, 250 Calories from Fat, 27.8g Total Fat, 8.3g Saturated Fat, 0.2g Trans Fat, 71mg Cholesterol, 778mg Sodium, 25.7g Total Carbs, 4.5g Dietary Fiber, 1.7g Sugars, 23.9g Protein
Vitamin A 213% - Vitamin C 174% - Calcium 11% - Iron 23%
Nutrition Grade: B
Good points:
Low in sugar
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
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