Kale & chorizo broth

Kale & chorizo broth

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(27 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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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

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Comments

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helenowen321's picture
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I make a soup similar to this but use chickpeas instead of potatoes

helenowen321's picture
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I make a soup similar to this but use chickpeas instead of potatoes

emmalouise283's picture
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Very easy and extremely tasty - A firm family favourite for us!!

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