Kale & chorizo broth

Recipe uploaded by

Barney Desmazery

11 ratings

Recipe by Barney Desmazery

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1. Heat 2 tbsp 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 mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins 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 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

Health benefits

Kale is an excellent source of anti-cancer compounds. It is rich in immune-supporting nutrients, such as beta-carotene and vitamin C, which help to maintain a healthy skin and respiratory system, and can also minimise the duration of a cold.

Per serving

314 kcalories, protein 19g, carbohydrate 30g, fat 14 g, saturated fat 35g, fibre 4g, salt 1.7 g

Latest comments and suggestions

• Mark

  12 November 2007

  Mark rated this recipe

  

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• fmactr

  02 December 2007

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• dnolan

  04 December 2007

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• emmalouise283

  09 January 2008

  emmalouise283 rated and commented on this recipe

  

  Very easy and extremely tasty - A firm family favourite for us!!

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• MariaB

  13 January 2008

  MariaB rated and commented on this recipe

  

  Quick, easy, warming and delicious.

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• Helen's

  23 January 2008

  Helen's commented on this recipe

  I make a soup similar to this but use chickpeas instead of potatoes

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• Helen's

  23 January 2008

  Helen's rated and commented on this recipe

  

  I make a soup similar to this but use chickpeas instead of potatoes

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• Helen's

  23 January 2008

  Helen's commented on this recipe

  I make a soup similar to this but use chickpeas instead of potatoes

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• Victoria

  03 February 2008

  Victoria rated and commented on this recipe

  

  This was excellent. Very hearty and packed with flavour.

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• Belkey

  26 February 2008

  Belkey rated and commented on this recipe

  

  Good potential, but you really do not need to use the olive oil as the chorizo chucks out a lot of oil in the cooking process and in my opinion this needs to be skimmed off once you add the stock. Would also recommend adding some tomato puree and tabasco for a bit more flavour.

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• Victoria

  28 April 2008

  Victoria commented on this recipe

  This was delicious, but I agree with Belkey's suggestion re no extra oil required.

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• Hilary

  30 October 2008

  Hilary rated and commented on this recipe

  

  Great soup, perfect for fall/winter! I didn't use any olive oil and added some passata for a little extra flavour. This soup also tasted better the day after... much more "chorizo-y". I will definitely make this again!

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• ChloeQ

  18 November 2008

  ChloeQ commented on this recipe

  made this for lunch today, and it was delicious! I halved the recipe as I'm a student and didn't need the full 6 portions, but a very easy and very yummy recipe. thanks goodfood!!

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• ginger_rach

  28 May 2009

  ginger_rach rated and commented on this recipe

  

  Absolutely delicious. I would agree with not adding the extra olive oil on top - I just used a tablespoon. Also instead of mashing the potatoes, take out the chorizo and blend the soup before adding the chorizo and kale. I don't know why but this makes a huge difference and it is much better. Also used savoy cabbage when kale is out of season.

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• Anne W

  17 August 2009

  Anne W rated and commented on this recipe

  

  outstanding, and wonderfully simple! keep for a few days and it gets better and better.

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http://www.bbcgoodfood.com/recipes/3438/

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Ingredients

• 3 tbsp olive oil
• 2 onions , finely chopped
• 4 garlic cloves , crushed
• 2-3 cooking chorizo sausages, sliced
• 4 large potatoes
• 1½ l chicken stock
• 200g curly kale , finely shredded

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 3 tbsp olive oil
• 2 onions , finely chopped
• 4 garlic cloves , crushed
• 2-3 cooking chorizo sausages, sliced
• 4 large potatoes
• 1½ l chicken stock
• 200g curly kale , finely shredded

Per serving

314 kcalories, protein 19g, carbohydrate 30g, fat 14 g, saturated fat 35g, fibre 4g, salt 1.7 g

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