This is one of my go-to soups in the winter time. It is super quick and easy to make and it leaves me feeling warm and satiated. The key is to find a good vegan chorizo you like. I bought mine from Trader Joe’s. It’s a bit spicy, but flavors the soup quite well.

I make sure and brown the onion and potatoes first to develop flavor for the soup. Towards the end, remember to adjust for flavor. I add lemon juice to a lot of my dishes not really because I need it to be more sour, but lemon juice really helps to brighten up all the flavors and make them taste fresher.

Vegan Kale Chorizo Soup

(Serves 4-6)

  • 2 tablespoons olive oil
  • 2-3 medium potatoes, sliced into 1/2-inch chunks
  • 1 medium onions, sliced
  • 1 tablespoon minced garlic
  • 1/2 pound kale, coarsely chopped
  • 1/2 pound vegan chorizo,
  • 2 cups vegetable broth
  • 1/4 cup brown rice, soaked in 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 teaspoons salt (more to taste)

Directions

  1. Heat 2 tablespoons of olive oil in a pot over medium to medium high heat. Add in the onions and potatoes. Cook for 3-4 minutes until onions and potatoes are caramelized and golden brown. Turn heat down if onions start to burn.
  2. Add in the garlic, kale and chorizo. Cook for about 2 minutes until the kale is wilted.
  3. Add in teh vegetable broth and rice. Cover and bring mixture back to a boil. Turn heat down and simmer for about 30 minutes or until the rice is finished cooking.
  4. Adjust seasonings by adding the lemon juice and salt.