Potato kale and chorizo soup recipe
This seasonal potato, kale and chorizo soup recipe is perfect for early spring when there’s still a chill in air.
Recipes
Posted 12 March 2021
Prep: 30 minutes (including cooking)
easy
Serves:
2
V
Vegetarian
H
Healthy
Ingredients
- 300g green kale
- 600g washed white potatoes
- 10g basil
- 200g frozen garden peas
- 200g white onion
- 150g spliced chorizo
- 45g garlic puree
- 2 litres vegetable stock
- 75ml vegetable oil
- 5g table salt
- 5g ground white pepper
Method
Preparation
- Cut the washed white potatoes into 3” dice, there’s no need to peel
- Peel and slice the white onion
- Pour a little vegetable oil into a hot pan and place onto the heat
- Add the white onion to the hot oil and mix well
- Now add the potatoes, basil leaves, basil stalks and garlic puree and allow to colour slightly
- Now add the hot vegetable stock and simmer
- Remove the vein from the kale and roughly shred
- Once the potatoes are tender & break away easily add the shredded kale and frozen garden peas
- Blend the soup until vibrant and smooth
- Roughly chop the chorizo before adding to the hot soup
- Season to taste
