6 Serves
72 Mins
9 g
10 g
15 g
Peel and dice the potatoes and finely chop the onion and garlic using a chef's knife.
Ingredients, vitamins, and health benefits
Onion
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin E
3 mg / 15 mgVitamin K
334 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
102 µg / 400 µgCalcium
202 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
1381 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and sauté the onion and garlic until softened.
Add the diced potatoes and chicken stock to the pot, bringing the mixture to a boil before reducing to a simmer until the potatoes are tender.
Use a potato masher to partially crush the potatoes directly in the pot to thicken the soup base.
Stir in the sliced chorizo and shredded greens, cooking for an additional few minutes until the greens are wilted and the sausage is heated through.
Season the soup with salt and pepper to taste and serve hot.
Olive Oil
Chicken Stock
Chorizo
Collard Greens
Salt
Black Pepper
Vitamin A
190 µg / 900 µgVitamin C
29 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
334 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
102 µg / 400 µgCalcium
202 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
20
g15
g11
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g