I do not make soups…because they make me fall down.
I have only ever made like, two soups ever, and it’s usually a disaster, but this was one experiment that I think I got right. I had a bunch of stuff in my kitchen that needed to be used before I ended up wasting it, and I haven’t been feeling my best since I quit smoking (who would have thought I’d feel worse?! haha) so I decided I needed some soups. Like always, I don’t really have an exact recipe, especially for spices, so you’ll have to design that part of yours based on your own tastes, but mine was pretty spicy, and I ain’t mad at it.
This makes one giant pot of soup (yes that is a technical cooking measurement shut up), so be prepared for lots of left overs if you’re cooking for one or two like I usually am!
one package Soyrizo (I used both links that came in the package)
about 10-12 medium sized red potatoes
one box of vegetable broth (about 4 cups)
one head of garlic
kale (I used the rest of the bag of Tuscan kale I had in the fridge, it was about 6 cups, it would have been better with about 8 loosely filled cups)
ground mustard seeds
ground coriander seeds
red pepper flakes
one cup almond milk (optional)
To start, cook the soyrizo in a large, deep, nonstick pot until it’s brown and crispy, then remove it to a bowl for for later.
While that’s cooking, finely chop the garlic, thinly slice the shallot and carrots, and dice the onion. For the potatoes, I halved them, then cut thin half moons, and then halved those again.
Add about a tablespoon of olive oil to the same pot you cooked the soyrizo in, and saute the onions and carrots until the onions start to get tender. Then add the garlic and shallot for just another minute or so, until you start to smell the garlic. I like to add salt and pepper, and some red pepper flakes during this step, but you’ll end up adding more later once you taste it, I just normally season at every step.
Add the potatoes, and then the broth. Add enough water after the broth to cover all the potatoes. This is when I added my spices. I used equal amounts of each of these (I’d say about 1/8th of a teaspoon of each at first, and then add more of anything after you taste it): ground mustard seeds, ground coriander seeds, onion powder, garlic powder and paprika, plus additional salt and cracked black pepper, and a few more red pepper flakes, but don’t go too crazy on the spice, because the soyrizo I used had pleeentttyy of heat and it will get added in later.
Bring to a boil, and then simmer until the potatoes are fork tender, but not falling apart.
After the potatoes are cooked, add the kale, and soyrizo, and cook for a few minutes until the kale is done to your liking.
Once everything is coming together, you can add the almond milk for a creamier texture. I tasted it before adding this obviously, and it was great without it, but it did add a really nice touch (I recommend adding it, since this isn’t the healthiest soup to begin with haha)
Make sure to taste your soup throughout cooking to check your salt and spice level, and adjust it as you go!
This would be great with some nice crusty bread, so please have all the carbs for me.
“Good eve-e-ning. May I take jour purse as usual… or for the first tine?”