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