This recipe makes a fantastic Chilean bread. They are quick and simple to make, taste amazing, and are ready in a few minutes. The best way to enjoy them is warm, just out of the oven or toasted the next day with butter, jam, or maybe some guacamole.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- olive oil cooking spray (such as PAM®)
- ¼ pound chorizo sausage, chopped
- 8 cups homemade chicken stock
- 6 medium turnips, peeled and chopped
- 1 white onion, chopped
- 3 cloves garlic, chopped
- ¼ teaspoon red pepper flakes
- 5 bay leaves
- salt and ground black pepper to taste
- 2 pounds kale, thick stems removed, leaves finely chopped
Instructions
- Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
- Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
- Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 1321 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made this and it came out great, even though I’m novice in the kitchen. 2 things I made alterations to, 1)To keep it more keto, I used cauliflower instead of turnip. 2)I did cut down on the kale, as recommended by another user. These two changes, in my opinion made this perfect. Thanks for the help!
Not our favorite. Way too much kale in my opinion. You could half the kale and it would be more proportionate to the dish. Also on the labor intensive side for a weeknight soup. If it takes that long to make I want my family to love it.
I was looking for a recipe which used turnips and came across this. We love caldo verde and had chorizo on hand so I tried it. Delicious! I admit that I didn’t have quite enough turnips so I did put in a russet potato. Other than that as described. This will be a go to in our house.