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This gluten-free vegetable soup is far from boring with its rich flavor from a combination of hearty vegetables, spicy chorizo, and a splash of coconut milk to bring it all together.
Gluten-free soup does not have to be boring or hard to make. This gluten-free vegetable soup with chorizo is the perfect combination of savory, spicy, and a little bit sweet. It's the vegetable soup that you didn't know you needed in your life. Trust me; the whole family will be going back for seconds.
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Ingredients.
This gluten-free vegetable soup is my twist on a simple kale and chorizo soup. It's probably one of my favorite soups ever. It's hearty without being heavy and has the perfect amount of heat.
- Chorizo
- Onion
- Mushrooms
- Carrots
- Roasted Red Bell Pepper
- Kale
- Chicken Stock
- Coconut Milk
- White Kidney
- Spices
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Ingredient notes and substitutions.
- Chorizo. - You can use whatever kind of chorizo you like. Chorizo comes in many different forms and often comes in casings if you buy it at the store. You can slice them and leave them in the casings if you want. I tend to split them open, brown the meat, and discard the casings. Make sure you are using a gluten-free chorizo. I use Cacique brand pork chorizo, which is labeled gluten-free. If you want, you can also substitute the chorizo for an andouille type of sausage instead.
- Roasted red peppers. - I love buying these already made. I buy the Mezzetta brand roasted red peppers, which are gluten-free. I find they have really good flavor. If you want to make your own roasted red peppers, you can.
- Kale. - I use fresh kale for this gluten-free vegetable soup. It does not matter if you decide to use fresh or frozen, though if frozen is your preference. If you dislike kale, you can easily substitute your favorite greens. Some good substitutions are collard greens, bok choy, mustard greens, cabbage, and even spinach.
- Chicken stock. - You can use fresh or store-bought chicken stock or even chicken broth if you prefer. Make sure you use a gluten-free chicken stock since not all brands are gluten-free.
- Coconut milk. - I use full-fat canned coconut milk for this soup. The coconut milk helps to calm down the chorizo's spice and adds a nice creaminess to the broth without being overly heavy. Using coconut milk in this gluten-free soup also keeps this a dairy-free soup as well. If you don't like or can't have coconut milk, you can use equal parts of your favorite milk instead. If you want to use dairy, I suggest using half and half instead of milk.
- White kidney beans. - The white kidney beans add texture as well as more protein to this gluten-free vegetable soup. If you dislike beans, you can leave them out.
Steps.
It is easy to make this gluten-free soup in five simple steps.
- Brown the chorizo.
- Chop the vegetables.
- Saute the mushrooms and onions with the chorizo.
- Add the remaining ingredients except for the kale and let it simmer.
- Once the vegetables have softened, add the chopped kale and serve warm.
Tips and tricks.
This gluten-free vegetable soup isn't hard to make, but here are my tips and tricks to make it even easier.
- Use fresh vegetables. - I know we don't always have fresh vegetables on hand, but I find that when it comes to making soup, canned and frozen vegetables tend to get soggier than fresh vegetables, which can throw off the soup's texture.
- Cut everything relatively equal. - Make sure you cut all the vegetables into similar size pieces. This helps not only with cooking times but also makes it easier to eat.
- Watch your heat levels. - I tend to taste test this soup at different intervals to ensure the spice levels of the chorizo and the rest of the soup are balanced.
Chorizo FAQ.
Chorizo is a pork sausage that can be sold either raw or cured. It is a heavily seasoned type of sausage that can be very mild or spicy, depending on the spices used.
Chorizo tends to be gluten-free; however, not all of them are. It is important to make sure the chorizo you are using does not contain any gluten ingredients to ensure you are eating gluten-free chorizo.
The spice level of chorizo tends to depend on what type of chorizo it is. Some brands use stronger spices that can be overpowering, and others will be much milder. Mexican and Spanish style chorizos tend to be spicier. If you want milder chorizo, I suggest looking into a Columbian style chorizo.
Serving gluten-free soup.
This gluten-free vegetable soup with chorizo is usually a complete meal in our house. If I feel fancy, I'll make some easy gluten-free naan bread to dip into. Some of my french bread would be delicious too.
Storing and make ahead.
- This gluten-free vegetable soup can be stored in an airtight container in the fridge for up to five days.
- If you want to store it longer than that, you can freeze this gluten-free soup for up to three months.
- If you want to make this soup ahead of time, you can. I do tend to leave the kale out of this vegetable soup if I making it ahead of time or freezing it. I will just add it once the soup is being warmed up for the best texture.
- You might notice a layer of grease or fat that can form on the top of the soup when it's being stored. This is usually from the fat in the chorizo. There is no need to remove it; it will blend back into the soup when it's warmed up.
More gluten-free soups.
As much as I love this soup, I am also pretty fond of my simple gluten-free tomato soup on cold days. You also can't go wrong with any of these other gluten-free soups.
Gluten-free Vegetable Soup with Chorizo
Ingredients
- 1 Pound Raw Gluten-free Chorizo
- 1 Medium Yellow Onion Diced.
- 2 Cups Mushrooms Sliced.
- 2 Cups Carrots Sliced.
- 1 ½ Cups Roasted Red Bell Peppers Sliced.
- 1 Large Head of Kale Chopped.
- 4 Cups Chicken Stock
- 1 ½ Cups Whole Fat Coconut Milk See notes for substitutions.
- 1 15 OZ Can White Kidney Beans
- 2 Teaspoons Salt
- 1 ½ Teaspoons Pepper
- 1 ½ Teaspoons Garlic Poder
- 1 Teaspoon Paprika
- ½ Teaspoon Red Pepper Flakes Optional for extra heat.
Instructions
- In a large pot over medium heat, add the chorizo and cook until it is done.1 Pound Raw Gluten-free Chorizo
- Roughly chop all the vegetables.1 Medium Yellow Onion, 2 Cups Mushrooms, 2 Cups Carrots, 1 Large Head of Kale, 1 ½ Cups Roasted Red Bell Peppers
- Add the onions and mushrooms to the chorizo and let them cook until they start to soften.1 Medium Yellow Onion, 2 Cups Mushrooms
- Next, add the carrots, roasted peppers, chicken stock, coconut milk, beans, and spices to the pot.2 Cups Carrots, 1 ½ Cups Roasted Red Bell Peppers, 4 Cups Chicken Stock, 1 ½ Cups Whole Fat Coconut Milk, 1 15 OZ Can White Kidney Beans, 2 Teaspoons Salt, 1 ½ Teaspoons Pepper, 1 ½ Teaspoons Garlic Poder, 1 Teaspoon Paprika, ½ Teaspoon Red Pepper Flakes
- Bring the mixture to a low boil over medium-high heat. Reduce the heat to low and simmer for about 10-15 minutes until the vegetables are cooked.
- Stir in the reserved kale, cover the soup and let it continue to simmer for about 5 more minutes or until the kale softens to the desired consistency.
- Serve warm!
Notes
- Chorizo. - You can use whatever kind of chorizo you like. Chorizo comes in many different forms, and it often comes in casings if you are buying it at the store. If you want, you can slice them and leave them in the casings. I tend to split them open and then brown the meat and discard the casings. Make sure you are using a gluten-free chorizo. I use Cacique brand pork chorizo, which is labeled gluten-free. If you want, you can also substitute the chorizo for an andouille type of sausage instead.
- Roasted red peppers. - I love buying these already made. I buy the Mezzetta brand roasted red peppers, which are gluten-free. I find they have really good flavor. If you want to make your own roasted red peppers, you can.
- Kale. - I use fresh kale for this gluten-free vegetable soup. It does not matter if you decide to use fresh or frozen, though if frozen is your preference. If you do not like kale, you can easily substitute your favorite greens instead. Some good substitutions are collard greens, bok choy, mustard greens, cabbage, and even spinach.
- Chicken stock. - You can use fresh or store-bought chicken stock or even chicken broth if you prefer. Just make sure you are using a gluten-free chicken stock since not all brands are gluten-free.
- Coconut milk. - I use full-fat canned coconut milk for this soup. The coconut milk helps to calm down the spice in the chorizo, and it also adds a nice creaminess to the broth without being overly heavy. Using coconut milk in this gluten-free soup also keeps this a dairy-free soup as well. If you don't like or can't have coconut milk, you can use equal parts of your favorite milk instead. If you want to use dairy, I suggest using half and half instead of milk.
- White kidney beans. - The white kidney beans add texture as well as more protein to this gluten-free vegetable soup.
Let me know what you think or if you have any questions.