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

  Dried

  2 leaf or 0.4g

• 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. Heat the olive oil in a small Dutch oven over medium heat. Add the chopped onion and garlic and cook, stirring occasionally, until softened and lightly golden, 10–12 minutes.
2. Stir in the chorizo, paprika, and about half of the salt; cook until fragrant and the oil is tinted red, about 2 minutes. Add the tomatoes, bay leaves, thyme, and oregano; cook 1 minute more.
3. Add the 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 kale and continue simmering, uncovered if needed, until the potato and kale are tender, about 10 minutes.
5. Add 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 with additional salt or paprika as desired, then ladle into bowls and serve hot.