Shakshuka Chili Soup
Remember the other day when I made Shakshuka and I mentioned that you should make a double batch of the (simple-to-make) sauce because I had other ideas for how to use it? Well, if you missed it, go pop over and introduce yourself to the deliciousness that is Shakshuka. Double the sauce recipe. Then use some of the sauce to make this soup. Because it will warm your bones and tingle your taste buds and make you feel all happy inside.
Well, it did that for me anyway. I have heard the words “dangerously cold wind chills” along with below zero temperatures altogether too many times this winter. I’m grateful for the sunny spot in the week when it gets up to 30 something, but then it plunges right back down.
It takes a lot of good soup to combat THAT kind of winter.
- 1/2 lb. lean ground meat (I used venison, but you could use ground beef or lamb ... or perhaps even turkey or pork, whatever you fancy)
- 1 rib of celery, chopped (about 1/2 cup ... reserve and chop the leaves to add at the end)
- 1 carrot, peeled and chopped (about 1/2 cup)
- 2+ cups of Shakshuka sauce (recipe here)
- 2 ribs of kale, chopped (about 2 cups)
- 2 cups of beef, chicken or vegetable broth (I used beef broth)
- 3 - 4 green onions, chopped
- About 1/3 cup chopped fresh cilantro leaves
- Sriracha hot sauce, to taste
- For garnish: fresh cilantro, snipped green onions, feta or goat cheese crumbles
- In a medium saucepan over medium heat, brown the ground meat. Stir in the carrots and chopped celery and saute for a few minutes.
- Stir in the Shakshuka sauce, kale, broth and green onion. Bring to a boil then reduce heat to a simmer and cook for 5 - 10 minutes or until everything is nice and hot.
- Just before serving, stir in the reserved celery leaves and cilantro. Ladle into bowls, sprinkle with feta or goat cheese crumbles and garnish with cilantro and/or green onions.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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