Page title and description
Soups & stews
Kale and chorizo soup
Inspired by the Portuguese favourite, caldo verde, this rustic stew makes a cheap and tasty weeknight dinner. It gets even better if cooked a couple of hours or even a day beforehand, so the chorizo has time to infuse the broth. Chorizo sausage is available from Riverford, made in our kitchens.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 600g chorizo sausage, thickly sliced
- 2 garlic cloves, finely chopped
- 1kg potatoes, peeled and diced
- 200g kale, washed and stems removed
- 1 litre chicken stock
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
PT1H
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Step 1
Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft. Stir in the garlic and potatoes and cook for a further 10 minutes
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Step 2
Roughly chop the kale leaves and cover with the stock. Simmer for 30 minutes adding more stock to keep everything covered.
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Step 3
Season to taste and serve with crusty bread.