Chorizo and Baby Leaf Curly Kale Soup
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This is a hearty, warming soup with fiery Spanish sausage and fresh kale.
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Cooking time: 20 mins
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Serves: 2-3
Ingredients
- 120g Baby Leaf Curly Kale
- 100g chorizo, chopped
- 1 large potato, cubed
- 1 onion, finely chopped
- 1 red pepper, cut lengthways
- 1 garlic clove, crushed
- 250ml water
- 1 tbsp olive oil
- Salt and pepper
Method
- Heat olive oil in a large deep pan, add the garlic, onion, red pepper and potato. Fry gently for 2-3 minutes.
- Add 250ml water, cover and simmer vigorously on a medium heat for 15 minutes or until potato is soft. Dice the potato.
- Add the Baby Leaf Curly Kale and cook through until the Baby Leaf Curly Kale is wilted and soft. Season and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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