Sandwiches and brownies.
Tomorrow is a big pot of potato and kale soup with chorizo.
Might you be so kind as to share this soup recipe, pretty please?
Potato and Kale Soup
from the America's Test Kitchen Healthy Family Cookbook
1 tsp Canola oil
4 oz Chorizo, cooked whole, then sliced in half and into 1/4" slices
1 onion, minced
4 garlic cloves, minced or passed through a press
1 tsp ground cumin
Pinch of red pepper flakes
6 cups low sodium chicken broth
1 1/2 lbs red potatoes, scrubbed and cut into 3/4" chucnks
1 16 oz chickpeas, rinsed
12 oz kale, stemmed and leaves sliced 1/4" thick
1 tsp fresh oregano or 1/4 tsp dried
Salt and Pepper to taste
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the chorizo and cook until browned, 3 to 5 minutes. Transfer the chorizo to a plate.
Add the onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds.
Stir in the broth, potatoes and chickpeas. Bring to a simmer. Cover, reduce the heat to medium-low, and cook until the potatoes are almost tender, about 15 to 20 minutes.
Stir in the chorizo, kale and oregano and simmer until the kale and potatoes are tender, about 10 minutes. Mash some of the potatoes against the side of the pot to thicken the broth slightly. Season and serve.
Per 1-1/2 cup serving: Cal 260, Fat 9g, Sat Fat 3g, Chol 15mg, Carbs 35g, Protein 12g, Fiber 6g, Sodium 750mg