Kale, potato, chorizo and garlic soup

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Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

  • About

This chunky, hearty soup is very much like the Portuguese caldo verde. The chorizo prevents it from being a totally vegetarian soup, but adds fabulous flavour and texture. If you prefer your soup meat-free, then replace the chorizo with 2 teaspoons of pimentón dulce (sweet and mild Spanish smoked paprika).


  • 6 garlic cloves, peeled and quartered
  • 4 tablespoons olive oil
  • 4 large shallots, sliced into 5 mm rings
  • 150 g cooking chorizo, diced
  • 2 large potatoes, peeled and diced
  • 2 bay leaves, torn in half
  • 400 g tin of chopped tomatoes with their liquid
  • 1 litre hot water
  • 100 g kale, without too much stalk, roughly chopped
  • handful of chopped parsley, plus some more whole leaves for garnish (optional)


Place the garlic and olive oil in a large pot and cook over a low heat until the garlic is golden – it could take up to 15 minutes. Garlic burns easily, so keep an eye on it. Remove the garlic with a slotted spoon, reserving it.

Turn up the heat, add the shallots and sauté them until golden. Add the chorizo and cook for a further minute, stirring constantly. Add the diced potato, bay leaves and reserved garlic, and sauté, stirring occasionally, for 5 minutes.

Add the tomatoes and the litre of hot water, and bring to the boil. Stir in the kale and again bring to the boil. Add a teaspoon of salt, turn down to a simmer, cover and cook for 30 minutes.

To Serve

Taste and adjust the seasoning if necessary, then stir in the chopped parsley. Garnish with some whole parsley leaves if you like.