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Kale & chorizo broth

Contains pork – recipe is for non-Muslims only
A meaty stew with a holiday feel that will make you dream of Spain

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 314
  • Carbohydrates 30
  • Saturated Fat 35
  • Sugar 5
  • Protein 19
  • Fat 14
  • Fibre 4
  • Salt 1.7

Nutrition per serving

  • Calories 314
  • Carbohydrates 30
  • Saturated Fat 35
  • Sugar 5
  • Protein 19
  • Fat 14
  • Fibre 4
  • Salt 1.7

Ingredients

  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, crushed
  • 2-3 cooking chorizo sausages, sliced
  • 4 large potatoes
  • 1½ l chicken stock
  • 200g curly kale, finely shredded

Tip

Cooking kale
Slowly cooking shredded kale with olive oil and garlic and serving as a vegetable side dish, instead of spinach.

Health benefits
Kale is an excellent source of anti-cancer compounds. It is rich in immune-supporting nutrients, such as beta-carotene and vitamin C, which help to maintain a healthy skin and respiratory system, and can also minimise the duration of a cold.

Method

  1. Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.

  2. Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

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