Kale & chorizo broth
Contains pork – recipe is for non-Muslims only
A meaty stew with a holiday feel that will make you dream of Spain
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Prep:15 mins
Cook:30 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 314
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fat 14g
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saturates 35g
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carbs 30g
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sugars 5g
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fibre 4g
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protein 19g
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salt 1.7g
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
Tip
Cooking kaleSlowly 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.
Method
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.
