Potato and Chorizo Soup with Roasted Kale Recipe

Potato and Chorizo Soup with Roasted Kale

Inspired by the traditional Portuguese Caldo Verde recipe, this richly-colored soup is a meal on its own. Chorizo sausages give a spicy addition to the soup. Perfect for a cold rainy day. Simple to prepare and truly delightful. You can use any dark cabbage, like savoy or curly kale.

A rustic country bread is a great accompaniment to this wholesome soup.

Yield: 4 servings

Time: about: 60 minutes

Ingredients:

US MeasuresMetric
  • 1 1/2 lbs russet potatoes, cut into chunks
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 1 cup Spanish chorizo, cut into 1/4-inch dices
  • 1 bay leaf
  • 2 Tbsp olive oil plus 1 Tbsp for roasting the kale
  • 1/2 lb kale, stems removed
  • 3 cups chicken stock or water
  • extra virgin olive oil to drizzle
  • 675 g russet potatoes, cut into chunks
  • 140 g chopped onions
  • 3 garlic cloves, minced
  • 140 g Spanish chorizo, cut into 1/2 cm dices
  • 1 bay leaf
  • 2 Tbsp olive oil plus 1 Tbsp for roasting the kale
  • 225 g kale, stems removed
  • 750 ml chicken stock or water
  • extra virgin olive oil to drizzle

Preparation time:

Preheat oven to 350ºF/175ºC.

In a large saucepan heat olive oil over medium heat. Add onions and sauté until soft, about 5 minutes. Stir in the garlic and cook it for 2-3 minutes longer. Add half of the diced chorizo, potatoes, bay leaf and chicken stock or water. Bring to a boil, reduce the heat and simmer for about 20 to 30 minutes or until potatoes are very soft. Discard bay leaf. Let the soup cool a bit. Puree soup with an immersion blender. Check the seasonings.

While the soup is cooling, stack the kale leaves on top of each other. Roll leaves tightly, like a cigar. Cut them into fine ribbons. Repeat if necessary. Put ribbons in a bowl and toss them with 1 tablespoon olive oil. Spread them on a baking sheet lined with parchment paper. Try to untangle the ribbons as best as you can. Roast kale ribbons for about 10 minutes or until they are crisp.

Set a small saucepan over medium heat and brown the remaining 1/2 cup chorizo dices. Take care not to let it burn. Set aside on paper towels to drain until ready to use.

Reheat the pureed soup and divide it into 4 soup bowls. If the soup seems too thick, just add a bit of water to thin it up. Spoon over the diced chorizo and top it with the roasted kale. Drizzle some extra virgin olive oil on each serving at the last minute.

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