Homes & Property

Kale & chorizo broth

Easy | Prep. 15 minutes | Cook 30 minutes | Serves 6

Ingredients

3 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, crushed
2-3 cooking chorizo sausages, sliced
4 large potatoes
1.5 litres/2.75 pints chicken stock
200g curly kale, finely shredded

Method

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

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

Per serving

314 calories, protein 19g, carbohydrate 30g, fat 14g, saturated fat 3g, fibre 4g, sugar 5g, salt 1.7g


Published: 06 March 2008
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