Spicy Chorizo Soup
- 1 Onion (medium, diced)
- 2 Heads of garlic (minced (about 1/2 c))
- 12 ounces of “clean” chorizo sausage/other spicy sausage
- 3 Stalks celery (diced)
- 1 White potato (medium, cubed)
- 32 oz Chicken broth
- 1/2 tbsp Red pepper flakes (crushed)
- 1/2 c Zucchini (cubed)
- 1/2 c Yellow squash (cubed)
- Coconut oil
Add a tbsp or two of coconut oil to sauté onions and garlic in a large dutch oven or other sturdy soup pot.
Sauté onions and garlic on medium-high until the onions are translucent.
Remove chorizo from its casing, and add it to the onions and garlic to brown.
Chop celery and potato while chorizo is browning.
Once diced, add celery and potato to the soup pot. Mix well.
Add chicken broth to the mix, along with red pepper flakes.
Allow to simmer on medium-high for about 20 minutes or until potatoes are almost done.
At the last minute, add cubed zucchini and squash, and lightly simmer for another 5-10 minutes.
Serve, and garnish with additional red pepper flakes and/or chives.
Potatoes are not strictly “paleo.” They tend to fall into the “paleo-ish” arena in that it’s better for you than other non-paleo foods, & can sometimes fit into Mark Sisson’s “primal” variation of the diet. That said – if you want to stay strict paleo – substitute potatoes with sweet potatoes instead. Also – note that the starches in potatoes can cause high blood sugar spikes so if you’re trying to eat paleo in order to lose weight, you’ll want to stay away from potatoes all together.
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