Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

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.

Posted 12 March 2021
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Prep: 30 minutes (including cooking) Cook: 20 minutes


  • 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



  1. Cut the washed white potatoes into 3” dice, there’s no need to peel
  2. Peel and slice the white onion
  3. Pour a little vegetable oil into a hot pan and place onto the heat
  4. Add the white onion to the hot oil and mix well
  5. Now add the potatoes, basil leaves, basil stalks and garlic puree and allow to colour slightly
  6. Now add the hot vegetable stock and simmer
  7. Remove the vein from the kale and roughly shred
  8. Once the potatoes are tender & break away easily add the shredded kale and frozen garden peas
  9. Blend the soup until vibrant and smooth
  10. Roughly chop the chorizo before adding to the hot soup
  11. Season to taste
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