Potato, kale and chorizo soup recipe

This fresh, tasty, warming and healthy soup is perfect for early spring when days are getting longer, but there’s still a chill in air. Serve with good crusty bread drizzled with a little olive oil.




  • 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

      Like this recipe?

      You might also like Chris’s Ham hock and barley soup recipe, Tony’s Italian wedding soup recipe or Chris’s Herby spring chicken pie recipe. Or you can find more of our  recipes here.

      Recipe from Chris Ince, Chef Director at Atalian Servest


      Chris been working in catering for over 24 years and spent many years alongside Michelin starred chefs. He’s a multi-medal winner in annual Salon Culinaire events and winner of ‘Best in class’ at the ‘Master seafood chefs of Great Britain’ competition in Hotelympia. He says, ‘Pride and authenticity are key to the making of a good chef.’

      Atalian Servest are one of our brilliant catering partners and manage bistros at some of our Retirement Living PLUS developments

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