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.
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.
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.
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.
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.
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.
Chorizo, Kale and Teff Soup
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
- ⅓ cup teff
- 8 cups GF vegetable or chicken broth
- 28 ounce can crushed tomatoes
- salt and pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Chef’s Notes
Nutrition
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.
Tame
Is the chorizo in a link? Or ground?
Liz DellaCroce
It’s ground!
Marilyn
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!!
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Liz DellaCroce
Oh that’s perfect!! I hope you love this!
Gina @ Running to the Kitchen
Teff is something I love but never actually cook with or have in my pantry. This soup is making me want to change that!
Liz DellaCroce
I felt the same way – it’s such a super food I know you’d love it Gina!
Adele
I love a simple chicken and vegetable stir-fry with added ginger.
Donna F.
soup with brown rice and veggies
Marsha A
GF Oatmeal and pizza!
Mickele Bragg
I wonder if Whole Foods chorizo is gluten free?
Liz DellaCroce
I am not positive – we don’t have a whole foods in my town sadly!
Joanne
I actually JUST got this cookbook also!! And now I think I need to make a veg version of this soup because THOSE FLAVORS = YUM.
Amanda
I love this recipe, teff is such an interesting ingredient! I can’t wait to try it!
Annette
Tuscan Vegetable Soup is my favorite naturally gluten-free recipe/food.
Holly E
I love tuna salad.
Shari Blevings
Soup is my favorite go to meal!
Brenda @ a farmgirl's dabbles
Hearty and healthy, and delicious, love this!
Sommer @ASpicyPerspective
I love the flavors in this yummy soup recipe! So hearty and scrumptious, a definite must make for me!
Lauren @ Climbing Grier Mountain
You had me at chorizo!! I’m diving in!
Sandy @ Reluctant Entertainer
This looks so healthy and pretty and delicious! I’d love a bowl right now! Great recipe, Liz!
Alison H.
My favorite naturally gluten free recipe is Mushroom Risotto…though this recipe might just be a new favorite!
Jessica DeMay
Chili is my favorite gf meal- so good!
Christina
I love a chickpea socca, topped with feta cheese and roasted vegetables and rosemary.
Kirsten
My fav naturally gluten free meal is gf oats and banana and natural pb! The bomb
Shawnna
This looks so yummy!!
Tim Nona
I believe my new favorite might just be this posted recipe, thank you
Andrea M
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!)
alexandra robertson
Sweet potato quinoa burgers yummmm
Colette
Looks awesome!!!
Marsha Anthony
One of my favorite naturally gluten free foods is vegetable pakoras. They are an Indian appetizer that is made with chickpea flour.
Jessica @ Stuck On Sweet
I love hearty and healthy soups. This one is beeeautiful! Can’t way to try it!
Julia
What a great combo for a soup Liz! Chorizo and kale sounds fabulous together.
Rebecca {foodie with family}
Oh yes, please. I would very much like to dream of Spain and Portugal AND I’d love to have a bowl of this soup!
Jenny Flake
Now this is a gorgeous hearty soup!! Want!
Anne
Oh yum! I am not usually a big soup person, but the heavy tomato base in this looks incredible!
Stephanie
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.