Shrimp and Chorizo Soup

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Pork and beef chorizo

  4 oz or 113g

• Paprika

  Spices

  2 tsp or 4g

• Salt

  Table

  2 tsp or 12g

• Tomatoes

  Red, ripe, raw, year round average

  4 cup, chopped or sliced or 720g

• Bay leaf

  Spices

  18 tbsp, crumbled or 32g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Potato

  Flesh and skin, raw

  1 Potato medium or 213g

• Water

  Plain, clean water

  2 cup or 473g

• Kale

  Raw

  8 cup, chopped or 536g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

Directions

1. Warm the olive oil in a small Dutch oven over medium heat. Add the chopped onion and minced garlic and cook, stirring, until golden, about 10–12 minutes.
2. Stir in the chorizo, paprika, and half of the salt, cooking until the oil turns reddish and the chorizo is fragrant, about 2 minutes. Add the chopped tomatoes, bay leaves, thyme, and oregano, and cook 1 minute more.
3. Add the chopped potato, water, and remaining salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the potato is almost tender, about 15 minutes.
4. Stir in the chopped kale and continue simmering until both potato and kale are tender, about 10 minutes.
5. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Remove and discard the bay leaves.
6. Taste and adjust seasoning, then ladle into bowls and serve hot.