Curried Rutabaga and Chorizo Soup
1 lb rutabaga
1/2 pound Chorizo Sausage (not the cured variety)
1/4 cup onion
3 celery ribs
2 tbsp coconut oil
4 cups chicken broth
1 can coconut milk
1 tsp curry powder
1 tsp salt
1/4 tsp pepper
Peel and dice the rutabaga into bite sized chunks Dice onion and celery. Place half of the diced rutabaga into a small saucepan. Cover with water and simmer until tender. While that is simmering, melt coconut oil in a skillet. Add the chorizo, remaining rutabaga, onion and celery and saute until onion is translucent. Transfer the chorizo and vegetables to a Dutch oven or soup pot. Add chicken broth, curry powder, salt and pepper. Simmer for 30 minutes.
When the rutabaga chunks from the saucepan are tender, remove from heat and drain. Add the can of coconut milk and use an immersion blender to make a puree. When the soup has simmered 30 minutes, add the puree to the soup pot. Cook for an additional 5 minutes before serving.
To serve 6: 325 calories 7 carbs
The pureed rutabaga makes the soup thick. Use more if you can spare the carbs. 4 ounces has 6 carbs. The coconut milk adds a velvety mouthfeel. If you wanted, you could puree all of the rutabaga, but I love the small pieces in the soup. They remind me so much of potatoes. This particular rutabaga was among the mildest I have ever tasted, but even a full flavored one would go so well with the curry and chorizo.
Now I am off to get some more shopping done for my soon to be college graduate. We have to get him outfitted for his Senior Portfolio Show in April. He is a very talented graphic artist. Got the umbrella, and prepared not to drive into deep water. So much for the nice weather for spring break. I wish it could be nicer for him, but I am happy just to get to spend some time with my boy.
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