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Kale & chorizo broth

Kale & chorizo broth

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
NutrientUnit
kcal314
fat14g
saturates35g
carbs30g
sugars5g
fibre4g
protein19g
salt1.7g
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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
  • 1 ½l chicken stock
  • 200g curly kale , finely shredded

Method

  • STEP 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.

  • STEP 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 TIPS
COOKING KALE

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

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.

Goes well with

Recipe from Good Food magazine, March 2007

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A star rating of 4.5 out of 5.42 ratings
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