Chorizo & Kale Soup

January 21, 2013

Chorizo & Kale Soup

Submitted by Chase Barnes, Tucson CSA.
Adapted from

3 tablespoons olive oil
1.5 onions, finely chopped
4 garlic cloves, crushed
2-3 cooking chorizo sausages, sliced
6-7 small red potatoes, cut into small chunks
6 cups chicken stock
2/3 bunch red Russian kale, coarsely chopped

Heat 2 tablespoons of the oil in a large saucepan.  Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few minutes more. Pour in the stock and bring to the boil. Cook everything for 10 minutes until the potatoes are on the point of collapse.

Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 minutes until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

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