Kale and Chorizo Soup
I love cooking with chorizo and I tend to use it as a seasoning to add depth and smokiness to a number of dishes. This soup is vibrant and nourishing for a drab Winter’s day in January.
Time: 20-30 minutes
Serves: 2-3 for lunch
1 small onion, finely chopped
1 medium potato (approx 220g), washed and cut into 1cm cubes (no need to peel)
1 small sweet potato (approx 220g), peeled and cut into 2cm cubes
10cm piece chorizo (cooking chorizo would work fine here too), cut into small dice
A fat sprig of thyme
100g or two big handfuls of curly kale leaves, tough stalks removed/ shredded cavolo nero
1 litre hot vegetable or chicken stock
Salt and pepper
Sourdough toast slices
Fresh goat’s cheese
Heat a nob of butter in a heavy bottomed saucepan and add the onion along with both types of potato. Stir to coat in the butter, season with salt and pepper, cover and sweat for 10 minutes or until the onion is nice and soft and the potatoes are beginning to soften at the edges.
Turn up the heat, add the sprig of thyme and the diced chorizo and fry for 2 minutes, stirring, until the chorizo begins to smell delicious!
Pour in the hot stock, turn down the heat, cover and simmer the ingredients together for around 15 minutes until the potatoes are completely soft. Then take the lid off, add the kale and simmer again for another 2 minutes until the kale is cooked through. Taste and season again if necessary.
Serve with toasted sourdough spread with fresh goat’s cheese and lemon zest.