Sweet Potato Soup with Chorizo, Chickpeas, and Kale - The Local Palate
Pour soup base into a small saucepan set over medium heat. Whisk in ½ cup water and cook until soup is bubbling hot, 3-4 minutes. Add more water if you prefer t
Ingredients
- 1 cup Sweet Potato Soup Base, defrosted if frozen
- ½ - ¾ cup water or vegetable stock
- 1 (3-4 ounce) link fresh Mexican chorizo
- 1 cup cooked chickpeas, preferably homemade, rinsed and drained
- 4-5 leaves Tuscan kale (sometimes called black, dinosaur, or lacinato kale), stripped from the stem and torn into bite-size pieces
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