Spanish Chorizo and Kale Soup
Spanish Chorizo and Kale Soup



  • 200g sliced chorizo
  • 1 tbsp olive oil
  • 1 sliced onion
  • 4 sliced garlic cloves
  • 2 litres quality chicken stock
  • 600g new or Charlotte potatoes, sliced to 1cm thick
  • 200g shredded kale
  • Heat the oil in a large pan and fry the onion and chorizo for 10 mins, or until the onion is softened and the chorizo has released its oils. Add the garlic, fry for 3 mins, then tip in the potatoes and stock. Season and stir well.
  • Simmer the mixture for 15 mins to soften the potatoes, then add the kale to the pan and cook for 5 mins. Add some more water if it’s looking too thick, season well with black pepper, and serve with crusty bread for dunking.
40 mins
4 serving

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