Soyrizo and Kale Soup
with valencia orange & mixed green salad

Name: Soyrizo and Kale Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 bulb Shallots, diced; 1 1/2 Tbsp Vinegar, sherry (sub red wine vinegar); 3 Tbsp Oil, cooking; 2 tsp Sweetener (like sugar, honey, maple syrup); 3 Valencia oranges, segmented; 4 oz Mixed greens; 1/2 Onions, medium, diced; 1 bunch Kale, leaves torn, stems chopped; 2 Carrots, medium, diced; 2 Zucchini, diced; 1/4 bunch Parsley, fresh, chopped; 2 Tomatoes, diced; 1 Tbsp Oil, cooking; 1/2 lb Soyrizo; 1/4 cup Wine, white; 3 cups Broth, vegetable; 1/2 Lemon, juice of; 1/2 French baguette

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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

Plant-based "meats"

Cuisines

Latin

Ingredients

Metric

Servings:

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

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)
Onions / Kale / Carrots / Zucchini / Parsley / Tomatoes - Prep as directed. (Can be done 3 days ahead)

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Make

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.
Next add in soyrizo, carrots, and wine. Saute until the wine has mostly evaporated, ~4 minutes.
Add in broth and zucchini and bring to a boil. Fold in kale leaves and simmer until carrots are tender, 5 to 8 minutes.
While soup is cooking, segment oranges. Toss vinaigrette with greens and oranges.
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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Soyrizo and Kale Soup with valencia orange & mixed green salad