Am I the only person that loves soup in the summer? I know it seems counter intuitive to eat something warm when we are spending all of our energy pretending the South is not melting around us, but I love it. There is something about a vegetable soup that just tastes so much better when the vegetables are fresh. There really is nothing quite like it.
This past weekend I found myself with a considerable amount of Okra out of my garden and some Kale that needed to be used. I wasn’t in the mood for a heavy meal, so I turned to this soup. Now, vegetable soups inspired by what I pulled out of the garden that day are hardly a new concept for my household. And for that record, I can promise you, this will not be the only one I write about this summer. The new ingredient for me in this dish was Chorizo. If you are unfamiliar, Chorizo is a spicy Spanish pork sausage. I picked some up at our local market, but I know most major grocery stores carry it in the meat section.
I could not have been happier with how it turned out. If this sounds like a soup you would like, you should really give it a try.
Chorizo Okra and Kale Soup
2 tablespoons Olive Oil
1 pound fresh Chorizo
4 Yukon Gold Potatoes, cubed
1 medium Onion, finely chopped
4 cloves Garlic, minced
8 cups Chicken Broth
6-7 Okra, chopped
1 pound Kale, stems removed, leaves torn into 1-inch pieces
½ cup grated Parmesan (plus additional for topping)
Salt and Pepper
Heat the olive oil in a large stockpot over medium heat. Once the oil is heated, brown the chorizo. This should take 7-10 minutes. Add the potatoes, onions, garlic, and chicken broth.
Simmer until the potatoes are fork tender. This could take 30-40 minutes, depending on how small the cubes are. Once the potatoes are tender, reduce the heat to low and add the kale and okra. Cook until the kale has wilted, 10-15 minutes.
Uncover the pot and add the Parmesan. Heat the soup through for about 5 more minutes. Season to taste with Salt and Pepper, and top with additional Parmesan if desired.
This blog was inspired by Trisha Yearwood