Kale, potato, chorizo and garlic soup

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

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).

Ingredients

  • 6 garlic cloves, peeled and quartered
  • 4 tablespoons olive oil
  • 4 large shallots, sl

Method

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 le