Kale & chorizo broth

Kale & chorizo broth

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(30 ratings)

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
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  • 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 onions, finely chopped



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

  • 4 garlic cloves, 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 potatoes



    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.

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Comments, questions and tips

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15th Feb, 2011
I made it using Sweet potatoes and it's delicious
26th Oct, 2010
Delicious! A new favourite in our house, and a fight for the leftovers! Quick, easy and healthy. Great with fresh crusty bread.
2nd Dec, 2009
Excellent winter supper. Even my daughter who "hates soup" was appreciative!
17th Aug, 2009
outstanding, and wonderfully simple! keep for a few days and it gets better and better.
28th May, 2009
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.
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!!
30th Oct, 2008
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!
28th Apr, 2008
This was delicious, but I agree with Belkey's suggestion re no extra oil required.
26th Feb, 2008
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.
3rd Feb, 2008
This was excellent. Very hearty and packed with flavour.


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