It’s February in Ohio, so that means it’s cold, like really freaking cold. It’s been 18 degrees the past week or so and that is just not a fun time. Soup is a cure all and when it’s so cold that you want to die outside, this is the soup for you. I got this recipe from Halfbaked Harvest, and if you haven’t checked out how amazing she is, you need to ASAP. This smoky potato soup has just the right kick to warm you up inside and out.
1 TBSP Extra Virgin Olive Oil
3/4 LBS Smoked Spanish Chorizo, sliced
1 Yellow Onion, chopped
6 Garlic Cloves, Chopped
2 TSP Smoked Paprika
1/4 TSP Cayenne Pepper
4 Small Yukon Gold Potatoes, Chopped
6-8 Cups Low Sodium Chicken Broth
1 Lemon, Juiced
Salt + Pepper
4-6 Cups Kale, roughly chopped
1/4 Cup Heavy Cream
1/4 Cup Grated Manchego Cheese
Let’s Get Cooking
Heat the olive oil in a large pot in med-high heat. When the oil is starting to bubble, add in the chorizo and onions. Brown all over for about 5-8 minutes. Add in the garlic + paprika + cayenne stir and cook for about another 2 minutes. Add in the potatoes and toss to coat. Add in the chicken broth and lemon juice, season with salt + pepper. Simmer for med-high heat for about 15-20 minutes, until the potatoes are fully cooked.
Remove 1/2 cup of potatoes from the soup and mash/blend them. Stir the mashed potatoes back into the soup with the kale + milk + manchego cheese. Cook until the kale has started to wilt a little for about 10 minutes.
Remove from heat and serve with some crusty bread.
I’ve been doing my best to keep up with a ‘meat-less Monday’. I personally find vegan/vegetarian meals boring, they never have that flavor that leaves you satisfied. I found this recipe from This Savory Vegan and I thought I would give it a try. You can never go wrong with potatoes and I was so happy with the way this meal turned out! I recommend this when you are in need of a filling & satisfied meat-less Monday meal.
2 Large Potatoes, cut into bite sized pieces
1/2 Yellow Onion, diced
1 Jalapeño, diced
1 Bell Pepper, diced
1 TBSP Olive Oil
1/2 TSP Paprika
1/2 TSP Chili Powder
Salt & Pepper
1/2 Cup Tahini
2 TBSP Red Wine Vinegar
2 TBSP Yellow Mustard
1 TSP Oregano
1/2 TSP Garlic Salt
Water as needed
Let’s Get Cooking
Preheat the oven to 425F and line a baking pan with aluminum/parchment
After dicing all the ingredients in a large bowl combine potatoes + onion + jalapeño + bell pepper + olive oil + paprika + chili powder. Stir to combine evenly.
Spread the mixture on a baking sheet, season with salt + pepper and bake for 25 min. Remove the pan, stir and cook for another 25 min/until the potatoes are soft
As the potatoes are cooking combine the tahini + red wine vinegar + yellow mustard + lemon juice + oregano + garlic salt and stir. I had to add about 2 TBSP of water afterwards to get it to a dressing consistency. Place in the fridge until all ingredients are ready.
Place the kale in a large bowl and add lemon juice. Stir for a minute and place in the fridge.
Once the potatoes are ready place them on top of the kale, add the dressing, and ENJOY!
I found this recipe easy to prep and easy to make a lot for the week.