Caldo verde (kale and potato soup with chorizo)

Serves x 6

Prep time, 15 minutes, cook time 30 minutes

Ingredients:

·       1 x chorizo sausage, thickly sliced

·       3 x garlic cloves, minced

·       1 x white onion, diced

·       1 x chicken stock cube

·       6 x medium potatoes, peeled and chopped into small cubes

·       1 x bag of kale

·       Seasoning

·       ¼ cup of olive oil

·       1 x tsp of chilli flakes

·       1 x tsp of ground parsley

Method:

1.       On a medium heat, fry the chorizo with some oil for 5 minutes until golden. Once cooked set aside into a bowl.

2.       In the same pan, reduce the heat slightly, and add the onion and some more oil. Fry until softened then add in the garlic, parsley, seasoning and chilli flakes and cook for a further 2 minutes.

3.       Add the stock cube and 1 x cup of water and mix well until the stock cube has dissolved.

4.       Bring the liquid to a boil and stir in the potatoes and an extra 6-7 cups of water.

5.       Reduce the soup until its simmering and cook for 15-25 minutes until the potato is completely soft.

6.       Remove from the heat, let it stand for 5 minutes then blend using a hand blender.

7.       Put the soup back on the hob over a low-medium heat and stir in the kale. Simmer for a few minutes until the kale is soft.

8.       Serve the soup with plenty of olive oil drizzled over the top alongside a spoonful of the chorizo and extra chilli flakes.