Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Kale | 1 cup chopped (67g) | 33 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 garlic cloves, minced
- 1 1/2 cups chopped onions
- 3/4 cup sliced carrots
- 1/4 cup olive oil
- 2 large russet potatoes
- 4 cups un-chicken or vegetable broth
- package of soy chorizo
- 8 cups packed kales, shredded thin
- 1 lb red potatoes
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Directions
In a large pot, saute the garlic, onions and carrot in the oil over moderately low heat, until vegetables are softened. Add the russet potatoes, peeled and cut into 1 inch pieces, the broth and 4 cups water. Bring the lioquid to boil and simmer the mixture, covered, for 10 - 15 minutes, or until the potatoes are tender. While the potatoes are cooking, cook the chorizo in some oil over moderate heat until browned (it will probably completely fall apart, but that is ok). When browned, tranfer to a paper towel to drain.With a slotted spoon, transfer the potatoes to a processor, add 1 1/2 cups cooking liquid and puree until smooth., Stir the puree into the broth mixture, add the chorizo, the kale and the red potatoes, cut into 1 inch pieces, and salt and pepper to taste. Simmer covered for 10 minutes, or until the potatoes are tender.