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 Kale and Chorizo Soup Recipe

This is an extremely   delicious and highly filling soup.
Thanks to Sean Rees for this delicious recipe.

KEY POINTS

 Preparation Time:  25 mins  Cooking Time:  20 - 25 mins
 How Difficult Easy  Freeze?   Yes
 Servings

4 portions

INGREDIENTS

The ingredients below will make 4 large portions.



Click on the pictures to enlarge.

INGREDIENTS
Ingredients

Imperial

Metric

Olive oil 1 tablespoon 1 tablespoon
Chorizo sausage 8 ozs 230 grams
Onions 1 medium 1 medium
Chicken stock 1 pint 550 ml
Potatoes large  2
Kale 8 ozs 230 grams
Garlic 2 - 3 cloves 2 - 3 cloves
Macaroni 4 ozs 110 g
Kidney beans small can 1 1
salt and ground black pepper

Method

Chop the kale finely, I used the food processor as this was easier for me. It should look like chopped parsley when you've finished.

Dice the onion and potatoes,  remove the outer casing from the chorizo sausage and cut into smaller than bite sized pieces as in the picture.

 
Heat the oil in the pan to a medium heat and fry the chorizo, onion and garlic for about 4 minutes.

Stir frequently during cooking to ensure all the ingredients are cooked evenly. When you're finished cooking, don't strain the oil as this really flavours the soup.

 
Stir in remaining ingredients, except the kale and pasta, bring to the boil. Reduce the heat, cover with a lid and simmer for 20 minutes.

 
Add the kale and pasta then simmer for about 10 minutes until both are tender.

Serve your soup with crusty bread and butter, just enjoy the flavours. This is one of the most tasty soups we've found in a long time.

CLICK HERE FOR MORE SOUP RECIPES

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