potato, kale and chorizo soup

  • 1 tablespoon olive oil
  • 1 brown onion, chopped 
  • 2 cloves garlic, crushed 
  • 80g sebago (starchy) potatoes peeled and chopped 
  • 1.5 litres chicken stock 
  • 200g kale leaves, roughly chopped 
  • 2 chorizo sausages, sliced 
  • sea salt and cracked black pepper 
  • extra-virgin olive oil, to serve
  1. Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook for 5 minutes or until softened. Add the potato and stock, bring to the boil and cook for 20 minutes or until the potato is tender. 
  2. Use a hand-held blender to blend the soup until smooth. Add the kale, chorizo, salt and pepper and cook for 5 minutes or until the kale is wilted and the chorizo is warmed through. Spoon into bowls and drizzle with extra-virgin olive oil to serve. Serves 4.
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Tags: chorizo, kale, soup,

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