I love soups this time of year, and it’s finally cold enough in Atlanta to really enjoy them. I made this one the other night and thought it was the best thing ever. It was hearty, full of flavor, and just so delicious! The kids said they liked it, but I could tell they didn’t necessarily love it quite as much as my husband and I did. I asked my daughter to rank what place she would put this soup. As I was eagerly awaiting her answer (she could tell I was really excited about this recipe), I was thinking she would have this one ranked 2nd or 3rd place, for sure. Turns out this was her list, as she said sweetly with a shy smile…
- Chicken Tortilla soup (or my favorite version)
- Chicken Noodless Soup
- Black Bean soup
- Buffalo Southwest Chicken soup
- Bacon Cauliflower soup
- Butternut Squash soup
- Zucchini soup
and then the Chorizo Cauliflower Rice Stew. So…8th place. Okay fine, maybe she didn’t love it quite as much as I did. But she did say she still “liked it”!
It could have been that the texture was a little weird. Instead of cooking the sausage whole and then cutting up pieces for the soup, I took it out of the casing and cooked it like I would ground beef. I loved it that way! But maybe I’ll try it the other way next time. My son liked it, but did say the “texture was a little weird with soggy meat.” I tried to explain that meat didn’t get soggy, not really, but it just wasn’t worth the argument so we took some of the broth out of his soup and then he liked it just fine. It’s so hard to know what kids are going to like, isn’t it??! Regardless, I loved it and will be making this again very soon! I hope you AND your family love this. It really is, in my opinion, and clearly just my opinion (in this house) SOOO good! I would love to hear what you guys think!
Sorry about this recipe format. I can’t seem to get the other one to work tonight and wanted y’all to have this recipe since it’s about to get really cold here in Atlanta! Anyway it’s a recipe I adapted from Family Style Food (https://familystylefood.com/chorizo-chickpea-stew/). Stay warm out there!!
- 2 tablespoons butter or avocado oil
- 1 small onion, finely chopped (1/2 cup)
- 2 finely chopped garlic cloves
- 1 tsp paprika
- 1 tsp crushed red chili (optional)
- ground black pepper
- 2 tsp salt
- 1 bay leaf
- 1 large package (32 oz) of chicken or bone broth (we used unsalted)
- 1 package of cauliflower rice
- 2 roasted red bell peppers, peeled, seeded and chopped (see note) or 2 jarred roasted red peppers, chopped
- 1 pound cooked chorizo sausage (about 4 links) cut into 1/2-inch pieces or taken out of casing
- 2 cups loosely packed leafy greens (kale, chard, spinach) torn or chopped into bite-size pieces
- 1/2 cup grated Manchego cheese (optional)
- Pour the butter or avocado oil into a large soup pot and place over medium heat.
- Add the onion and garlic and cook until the onion is softened, stirring frequently.
- Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices.
- Add the cauliflower rice, red bell pepper and 4 cups water to the pot and bring to a simmer.
- Cook, partially covered, 20 - 25 minutes.
- Adjust the heat to medium-low if it starts to boil.
- While that is cooking, in medium or large pan, cook your chorizo. You can cook it in the casing and then cut it into 1/2 inch slides or you can take it out of the casing (that is what we did) and cook it like ground beef.
- Once the sausage is cooked, set it aside.
- Scoop out half the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend to a thick but chunky texture right in the pan.
- Add about 1/2 cup more water if you prefer a thinner consistency.
- Taste for seasoning and add more salt and pepper to taste.
- Stir the chorizo and greens into the hot stew to wilt the greens.
- Serve in bowl topped with the grated cheese if you would like but it's just as good without 🙂