Kale & chorizo broth

Prep: 15 mins Cook: 30 mins


Serves 6
A meaty stew with a holiday feel that will make you dream of Spain

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal314
  • fat14g
  • saturates35g
  • carbs30g
  • sugars5g
  • fibre4g
  • protein19g
  • salt1.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic clove, crushed
  • 2-3 cooking chorizo sausages, sliced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 4 large potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1½ l chicken stock
  • 200g curly kale, finely shredded



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (24)

louise_27's picture

The recipe says cooking chorizo, but I've tried it with cured chorizo too and it worked just as well. It may just be the variety I bought, but I found the cooking chorizo didn't hold its shape as nicely.

lizleicester's picture

Delicious, warming soup. I didn't need to add chilli, the chorizo was enough flavour. Mine was much thicker with the potato than this picture shows. Such a good way to eat kale!

Barbora Briss's picture

Me and my husband love this soup!

vickysamuel's picture

Very nice. Added some chilli after reading comments below and it was a lovely and zingy winter warmer for a grey monday.

deliciouseast's picture

Suprisingly delicious. A great way to use up kale from a veg box. I added a squeeze of tomato puree, a tin of butter beans and a touch of chilli. Yum!

deliciouseast's picture

Surprisingly delicious. A great way to use up kale from a veg box and very easy to make. I added a squeeze of tomato puree, a can of butter beans and a touch of chilli. Yum!

puffyandmace's picture

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

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

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

ninjab71's picture

I made it using Sweet potatoes and it's delicious

clareandgarth's picture

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

simonhutt's picture

Excellent winter supper. Even my daughter who "hates soup" was appreciative!

gingiebcat's picture

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

ginger_rachel's picture

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

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

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!

victoriariches's picture

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

eleanormayo's picture

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.

victoriariches's picture

This was excellent. Very hearty and packed with flavour.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…