Recipe by Carla Guilherme
There’s a lot to love about this recipe - it’s inexpensive, and calls for everyday ingredients, all grown locally; kale is insanely nutritious (and ideal at this time of year, as it’s sweeter later in the season); and it’s a great recipe for busy people, as there’s really very little prep, nothing to fuss over – and so delicious.
4 cups (1 L) chicken stock
1 tsp salt
1 clove garlic, halved
1 large onion, quartered
500 g potatoes, peeled and quartered
1 Tbs (15 mL) olive oil
110 g chorizo
2 cups (500 mL) water
*1 cup washed and shredded kale, plus more if desired
Chili oil (optional)
- In a large pan, combine all the ingredients (only ½ tsp salt), except kale and water. Bring to the boil and simmer for around 45-50 minutes.
- Meanwhile, in a separate pan, combine kale, water and ½ tsp salt, and simmer for 5-7 minutes.
- When potato mixture is cooked, remove chorizo and cut in half lengthwise, then into thin slices.
- Puree the soup with a hand blender, then add drained kale, chorizo, and if, like Carla, you like a little spice – add a drizzle of chilli oil.
Note: If you like more kale in your soup, don’t be shy, add another handful to the pan.