Spicy Kale & Chorizo Soup

Spicy Kale & Chorizo Soup

One of my all time favourite mid-week meals is Chorizo & Kale which satisfies both my Irishman’s need for something meaty and spicy and my need for lots of greens! This soup version ticks all the same boxes while being even more comforting and satisfying.

2 chorizo, or other spicy sausage diced
2 bunches kale, finely sliced
3 cups chicken stock
1 tablespoon sherry or wine vinegar
shaved parmesan, to serve (optional)

1. Heat a large pot on a medium high heat. Add a good glug of oil to the pan and cook chorizo, stirring every few minutes until the sausage is browned and cooked through. Remove chorizo from the pan and place in a clean bowl. Leave as much of the spicy oil as you can.

2. Add kale and stock to the pan and bring to the boil. Simmer uncovered for 5-10 minutes or until kale is wilted and tender.

3. Remove from the heat and puree soup using a stick blender.

4. Add vinegar. Taste and season with salt and pepper.

5. To serve divide soup between two bowls. Top with chorizo and parmesan (if using) and finish with a good drizzle of extra virgin olive oil.

Variations

vegetarian – replace chorizo with semi dried tomatoes or char grilled red peppers and add a tablespoon of smoked paprika to the soup with the kale. You might like to serve with a poached egg for extra protein. Serve with some smoked almonds.

dairy-free / paleo – skip the parmesan or replace with sliced almonds.

different greens – feel free to use collard greens, spinach, baby spinach, chard, rainbow chard or silverbeet instead of the kale.

no chorizo – any spicy sausage or salami will work. You could also use fresh sausage, just crumble and cook as per the recipe.

hot! – serve with a good drizzle of chilli oil.

more substantial (carb-lovers) – add cooked pasta, couscous, potatoes or rice and bring back to a simmer before serving. You might like to double the amount of chorizo too. Crusty bread and butter as a side also works well.

more substantial (low carb) – roast almonds or hazelnuts.

carnivore -extra chorizo or other sausages.

richer – serve with a big dollop of mayo on top of the chorizo.

Waste Avoidance Strategy

chorizo, or other spicy sausage diced – freeze it.

kale – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.

chicken stock / sherry or wine vinegar – keep them in the pantry.

parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

Prepare Ahead

Yes! Just cook as per the recipe but keep the parmesan separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, bring back to a simmer and top with cheese.