Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, kale and chorizo soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Huge selection of books in all genres. Free UK delivery on eligible orders. Browse new releases, best sellers or classics & find your next favourite book Sometimes the best way to escape the cold is delicious hot food. Try these hearty soups this winter and make them a staple of the season.

Kale and chorizo soup is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Kale and chorizo soup is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook kale and chorizo soup using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kale and chorizo soup:

1. Prepare 1 onion, chopped
2. Take 2 tbsp olive oil, extra virgin
3. Get 2 clove garlic
4. Make ready 50 grams cubed chorizo
5. Get 5 new potatoes cubed
6. Prepare 700 ml chicken stock
7. Take 150 grams kale finely shredded
8. Get Salt and pepper to season if wanted

Pour in the stock, season and bring to the boil. Use a masher to squash the potatoes into the. In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in chorizo, beans and potatoes and then add pork chops to the pot.

Instructions to make Kale and chorizo soup:

1. Sweat the onion on a low heat so that they don't colour but soften. For about 7 minutes.
2. Add chopped garlic and chorizo in cubes and sautee for 2 minutes
3. Add the cubed potatoes and cook for further 3 minutes
4. Add the stock. Bring to the boil and simmer for 10 minutes or until potatoes are tender. (You can season now but I found this soup tasty enough with the chorizo flavour alone plus the stock seasoning)
5. Mash a bit the potatoes
6. Bring back to the boil. Add finely shredded kale and cook further 5 minutes.
7. Stir and serve

In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in chorizo, beans and potatoes and then add pork chops to the pot. Season with salt and pepper, then add enough water to the pan to cover all of the ingredients. Bring to the boil, then reduce heat. Serve in your favourite soup bowl and garnish with the crispy chorizo, drizzle of chorizo oil and extra virgin olive oil, alongside some toasted bread slices.

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