smoky chorizo, kale & squash soup


I'm feeling shy. It's been a while. Life is crazy...houses get renovated, dearly loved pets pass, children catch gross ailments, boxes need emptying, new projects burble in my brain. Paleo is no longer an experiment in our house, it's second nature, and we feel much better for it.

Our newly renovated old house is lovely. I feel intense pressure to keep it that way.  I am trying to be better at keeping order in our fridge, not letting food go to waste, or turning into undefinable mush in the crisper. This soup is what i'd call fridge-cleaning soup - use any protein, hearty greens or squash/sweet potato you have.

smoky chorizo, kale & squash soup

2 tbsp ghee, olive oil or avocado oil
1 onion, diced
2 clove garlic, smushed & chopped
1 tbsp smoked paprika
1/2 tsp red pepper flakes
1 tsp herbes de provence
3 stalks celery, diced
1/2 butternut squash, peeled & cut into 1/2 inch cubes
1 small sweet potato, peeled & cut into 1/2 inch cubes
1 cup chorizo, semi-dry, spanish style
1/2 bunch lacinato kale, about 2 cups, julienned
6 cups beef stock
3 tbsp tomato puree/passata
kosher salt, hearty pinch
pepper, fresh ground
1 green onion, sliced thin on bias
3 sprigs parsley, rough chopped
lemon, splash of fresh squeezed juice

Warm ghee in a medium sized saucepan on medium-low heat, add onion and cook until translucent. Add garlic, celery, smoked paprika, red pepper flakes, herbes de provence and cook for until celery is soft. Add butternut squash, sweet potato and chorizo, a hearty pinch of salt, pepper and cook for 5 minutes. Add beef stock and tomato passata. Simmer for 10 minutes, add kale and simmer for about 5 minutes.

Garnish with green onion, parsley and a  squeeze of lemon.

tag #frompastatopaleo on Instagram to show me your finished dishes!