This soup is a great start to a Thanksgiving meal. The fall flavors set the stage of what is to come and healthy kale helps get more green consumption on a mostly white dinner plate!
1 ½ pounds Chorizo sausage
½ cup grape seed oil
2 large red onions, chopped
5 cloves garlic, pressed
1 bay leaf
2 pounds kale leaves, stems trimmed and chopped, leaves torn into 2 inch pieces
1 quart Italian plum tomatoes, peeled and chopped
2 quarts low sodium chicken stock
1 tablespoon fresh parsley, chopped
1 teaspoon Mombassa pepper powder, or cayenne
Sea salt and pepper to taste.
Preheat oven to 350 degrees F. Roast Chorizo until it has some color. About 5 minutes per side.
In a large skillet, heat the oil over medium heat. Add the onions and kale stems and sauté until they are translucent, about 5-7 minutes. Add the garlic and bay leaf, and cook an additional 2 minutes.
Add the kale, tomatoes, chicken stock, parsley, pepper powder, and salt and pepper. Bring soup to a boil. Skim off any foam or visible grease. Reduce the heat and simmer for 45 minutes.
Cut the Chorizo into bite-size pieces, add to the soup and serve.