Articles & Recipes

Gluten-Free Chorizo Kale and Teff Soup

October 12, 2018

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.

Ingredients Makes 8 servings

1 tbsp olive oil 15 mL
12 oz GF cured chorizo or other smoked sausage, diced 375 g
2 cups chopped onions 500 mL
4 cloves garlic, minced 4
6 cups chopped kale (tough stems and center ribs removed) 1.5 L
3 cups diced peeled potatoes 750 mL
1⁄3 cup teff 75 mL
8 cups ready-to-use GF vegetable or chicken broth 2 L
1 can (28 oz/796 mL) crushed tomatoes 1
Fine sea salt and freshly ground black pepper


  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.


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