Kale & chorizo broth

Kale & chorizo broth

4.363635

(22 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

A meaty stew with a holiday feel that will make you dream of Spain

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
314
protein
19g
carbs
30g
fat
14g
saturates
35g
fibre
4g
sugar
5g
salt
1.7g
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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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  • Tip

    Cooking kale

    Slowly cooking shredded kale with olive oil and garlic and serving as a vegetable side dish, instead of spinach.

  • Tip

    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.

Method

  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.

Recipe from Good Food magazine, March 2007

BBC GoodFood Magazine

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Comments

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puffyandmace's picture
puffyandmace12:39, 17th May, 2012
4

Great simple recipe - Hearty and warming. I added the juice of lemon and a small amount of chilli for extra heat and it was absolutely delicious. Ate over 3 days and just kept getting better!

thecherub's picture
thecherub01:43, 27th Oct, 2011
5

We loved this. Easy to make and very good on a cold autumn evening. I used a little less liquid to make it more like stew than a soup. I just made sure the stock only covered the potatoes, no more than that. Will definately be making this one again. The picture here looks a lot redder than my meal did, perhaps tomatoes could/should be added.

liezeldutoit's picture
liezeldutoit07:55, 31st Aug, 2011
3

Nice, but I think it is lacking something. If I do try this again I will probably spice it up and add some tomatoes.

clareandgarth's picture
clareandgarth03:17, 26th Oct, 2010
5

Delicious! A new favourite in our house, and a fight for the leftovers! Quick, easy and healthy. Great with fresh crusty bread.

ginger_rachel's picture
ginger_rachel01:27, 28th May, 2009
5

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.

chloeq's picture
chloeq01:30, 18th Nov, 2008

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!!

spaceho's picture
spaceho05:04, 30th Oct, 2008
5

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!

eleanormayo's picture
eleanormayo12:11, 26th Feb, 2008
3

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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