Chorizo lends this Mediterranean-inspired spinach soup recipe a smoky paprika flavor, and since the chorizo is sautéed first, much of the fat is drained away. Be sure to buy dry-cured, salami-style Spanish chorizo, not soft, Mexican-style sausage by the same name.
4 servings, 1 3/4 cups each
Active Time: 30 minutes |
Total Time: 55 minutes
4 ounces Spanish chorizo, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
4 medium cloves garlic, finely chopped
1/2 teaspoon ground cumin
1 cup canned crushed tomatoes or tomato puree
4 cups low-sodium chicken broth
1 15-ounce can chickpeas, rinsed
1/2 teaspoon paprika (regular sweet)
1/4 teaspoon smoked paprika
4 cups baby spinach
1/2 teaspoon freshly ground pepper
Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.
Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.
Per serving :
14 g Fat;
4 g Sat;
7 g Mono;
23 mg Cholesterol;
36 g Carbohydrates;
15 g Protein;
7 g Fiber;
643 mg Sodium;
887 mg Potassium