Kale and Chorizo Spanish Broth
Kale and Chorizo Spanish Broth

Ingredients

Method

  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 4 crushed garlic cloves
  • 2-3 chorizo sausages, sliced
  • 4 large potatoes
  • 1 ½ litres of chicken stock
  • 200g kale, shredded
  • Heat 2 tbsp olive oil in a large saucepan, and gently fry the onions, garlic, and chorizo together for 5 minutes. Throw in the potatoes, and cook for another 4 minutes. Pour over the stock, season well, and boil for 10 minutes.
  • Use a large fork or masher to mash the potatoes into the broth, and then bring the whole lot back up to the boil. Add the kale, and simmer for 5 minutes until wilted and tender. Ladle the soup into bowls, and drizzle olive oil over the top.
30 mins
6 serving
This recipe pairs perfectly with the Tertini Cabernet Merlot 2017 from Hilltops, Australia.

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