Directions:
- In a large pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic, parsley, and potatoes. Cook for 2 minutes. Add the peas, stock and kale and bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme and crushed red pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat that has risen to the surface. Serve the soup in large bowl and garnish with the mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.21 Kcal (1944 kJ) | ||
| Calories from fat | 213.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.78g | 37% | |
|---|---|---|---|
| Cholesterol | 20.72mg | 7% | |
| Sodium | 1017.22mg | 42% | |
| Potassium | 1060.49mg | 23% | |
| Total Carbs | 43.84g | 15% | |
| Sugars | 11.2g | 45% | |
| Dietary Fiber | 6.06g | 24% | |
| Protein | 21.39g | 43% | |
| Vitamin C | 56.5mg | 94% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.4mg | 8% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 79.38 Kcal (332 kJ) | ||
| Calories from fat | 36.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 37% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 7% | |
| Sodium | 173.94mg | 42% | |
| Potassium | 181.34mg | 23% | |
| Total Carbs | 7.5g | 15% | |
| Sugars | 1.92g | 45% | |
| Dietary Fiber | 1.04g | 24% | |
| Protein | 3.66g | 43% | |
| Vitamin C | 9.7mg | 94% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 8% | |
| Calcium | 16.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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