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Chorizo, Kale and Teff Soup

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The first few spoonfuls of this meaty soup, enriched with potatoes, teff and kale, will have you dreaming of the warm sunshine of Spain and Portugal.

Chorizo Kale Teff Soup - The Lemon Bowl

As a healthy living blogger, I frequently get comments and emails from readers looking for ingredient substitutions, recipe adaptations and cooking questions regarding gluten allergies. Although I don’t have a gluten allergy, I know how challenging it can be to navigate through a gluten free lifestyle. 

Everyday Gluten Free Cookbook

I’ve been a Bob’s Red Mill Ambassador for years so when they invited me to give away a copy of their new cookbook, Everyday Gluten-Free, I was immediately on board.

Gluten Free Recipes

You’ve probably noticed that the majority of my recipes are naturally gluten free which is one reason I love this book so much – these recipes are made with whole grains and other real-food ingredients that just so happen to be gluten free. The book is filled with simple, flavor-packed recipes like Middle Eastern Millet Salad, Miso Squash, Kale and Buckwheat Burritos, Banana Quinoa Muffins and so much more.

Whole Grain Teff

The Chorizo, Kale and Teff Soup that I’m sharing today is not only full of warm, Spanish flavors but it is made with teff, a whole grain. A staple in Ethiopian cuisine for centuries, it is not only the smallest grain in the world but one of the most nutritionally dense.

Chorizo Kale Teff Soup - The Lemon Bowl

When paired with spicy chorizo, garlic and onions it turns into a mouth-watering bowl of soup ideal for busy weeknights. Leftovers taste even better, perfect for a hearty lunch the next day.

What is your favorite naturally gluten free recipe? I’d love to hear from you.

Your spoon is waiting.

5 from 1 vote
Chorizo Kale Teff Soup - The Lemon Bowl
Print
Chorizo, Kale and Teff Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 
The first few spoonfuls of this meaty soup, enriched with potatoes, teff and kale, will have you dreaming of the warm sunshine of Spain and Portugal.
Course: Soup
Cuisine: Spanish
Servings: 8
Calories: 247 kcal
Author: Liz DellaCroce
Ingredients
  • 1 tablespoon olive oil
  • 12 ounces GF cured chorizo or other smoked sausage
  • 2 cups chopped onions
  • 4 cloves garlic minced
  • 6 cups chopped kale tough stems and center ribs removed
  • 3 diced peeled potatoes
  • 1/3 cup teff
  • 8 cups GF vegetable or chicken broth
  • 28 ounce can crushed tomatoes
  • salt and pepper
US Measurements - Convert to Metric
Instructions
  1. In a large pot, heat oil over medium-high heat. Add chorizo and cook, stirring, for 3 to 4 minutes or until browned. Using a slotted spoon, transfer chorizo to a plate lined with paper towels.
  2. Add onions to the pot and cook, stirring, for 6 to 8 minutes or until softened. Add garlic and kale; cook, stirring, for 1 minute.
  3. Stir in potatoes, teff and broth; bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 15 to 20 minutes or until potatoes and teff are very tender. Use a wooden spoon to coarsely break up about half of the potatoes.
  4. Return chorizo to the pot and stir in tomatoes; simmer, uncovered, stirring occasionally, for 5 to 10 minutes or until soup is slightly thickened. Season to taste with salt and pepper.
Recipe Notes

Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.

Nutrition Facts
Chorizo, Kale and Teff Soup
Amount Per Serving
Calories 247 Calories from Fat 74
% Daily Value*
Total Fat 8.2g 13%
Saturated Fat 1.8g 9%
Trans Fat 0g
Polyunsaturated Fat 6.4g
Cholesterol 45mg 15%
Sodium 476mg 20%
Total Carbohydrates 31g 10%
Dietary Fiber 5.1g 20%
Sugars 7.5g
Protein 14.1g 28%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: I am honored to be a paid Bob’s Red Mill Ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

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Reader Interactions

Comments

  1. We are raising Teff for the first time this year. Almost ready to harvest and I am delighted to find this recipe. Pictures look so delicious. Can’t wait to try it tonight. I just stewed a chicken. What timing!!

    11

    Reply

  16. My favorite naturally gluten free recipe is Mushroom Risotto…though this recipe might just be a new favorite!

    Reply

  22. my favorite naturally gluten-free meal is sautéed vegetables topped with generous amount of olive oil, pumpkin seeds and goat cheese, paired with chicken or fish (whatever we’re feeling that night!)

    Reply

  25. One of my favorite naturally gluten free foods is vegetable pakoras. They are an Indian appetizer that is made with chickpea flour.

    Reply

  31. This looks amazing! I love making soups for my lunches. I have never even heard of teff and I have never had kale. This looks flavorful, nutritious, and filling.

    Reply

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