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Soyrizo and Kale Soup
with valencia orange & mixed green salad

Active: 35 min Total: 35 min
We featured this dish when we took our members on vacation to Spain last August. This Spanish-inspired soup gets tons of flavor from soyrizo and lots of veggies. Pair it with a salad filled with Valencia oranges for a sweet summer touch.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Valencia Orange and Mixed Green Salad:
  • Shallots - 1/2 bulb , diced
  • Vinegar, sherry - 1 1/2 Tbsp (sub red wine vinegar)
  • Oil, cooking - 3 Tbsp
  • Sweetener - 2 tsp (like sugar, honey, maple syrup)
  • Valencia oranges - 3 , segmented
  • Mixed greens - 4 oz
Soyrizo and Kale Soup:
  • Onions, medium - 1/2 , diced
  • Kale - 1 bunch , leaves torn, stems chopped
  • Carrots, medium - 2 , diced
  • Zucchini - 2 , diced
  • Parsley, fresh - 1/4 bunch , chopped
  • Tomatoes - 2 , diced
  • Oil, cooking - 1 Tbsp
  • Soyrizo - 1/2 lb
  • Wine, white - 1/4 cup
  • Broth, vegetable - 3 cups
  • Lemon - 1/2 , juice of
  • French baguette - 1/2

Prep

  1. Make vinaigrette - Dice shallots and place into a bowl. Add sherry (or red wine) vinegar and then whisk in oil. Season to taste with your choice of sweetener and / or salt and pepper. (Can be done up to 3 days ahead)
  2. Onions / Kale / Carrots / Zucchini / Parsley / Tomatoes - Prep as directed. (Can be done 3 days ahead)

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Make

  1. Heat a Dutch oven or pot over medium-high heat. Add oil and then diced onions and kale stems to heated oil. Saute for ~3 minutes, until softened.
  2. Next add in soyrizo, carrots, and wine. Saute until the wine has mostly evaporated, ~4 minutes.
  3. Add in broth and zucchini and bring to a boil. Fold in kale leaves and simmer until carrots are tender, 5 to 8 minutes.
  4. While soup is cooking, segment oranges. Toss vinaigrette with greens and oranges.
  5. Toss tomatoes into soup, finish with a squeeze of lemon juice, and garnish with parsley. Season to taste with salt and pepper. Enjoy soup with torn up bread and valencia orange salad on the side.

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