Sweet Potato Soup with Chorizo, Chickpeas, and Kale

1. 1

   Pour the soup base into a small saucepan over medium heat.

2. 2

   Whisk in 1/2 cup of the water and cook until the soup is bubbling hot, 3 to 4 minutes.

3. 3

   Add more water if you want the soup thinner.

4. 4

   Reduce the heat to low, cover, and keep it hot.

5. 5

   Heat a medium skillet over medium-high heat.

6. 6

   Slice through the chorizo casing and squeeze the sausage into the skillet.

7. 7

   Cook, breaking it up with a spoon, until the chorizos fat starts to melt, 1 to 2 minutes.

8. 8

   Add the chickpeas and cook until the chorizo and chickpeas brown, 4 to 6 minutes.

9. 9

   Add the kale and stir-fry until the kale wilts slightly and brightens in color, 1 to 2 minutes.

10. 10

    Pour the soup base into a soup bowl, top with the chorizo mixture, and eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.