zoom Hearty chorizo & kale soup

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    Hearty chorizo & kale soup

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    Hearty chorizo & kale soup

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    3 tbsp olive oil
    1 onion, finely chopped
    ½ x 190g pack Cooks’ Ingredients Chorizo, diced
    2 x 400g cans chopped tomatoes with olive oil and garlic
    1L vegetable stock
    75g pearled spelt
    1 tbsp chopped sage, plus 8 or so whole leaves
    1 large red potato, about 350g, peeled and cut into bitesized pieces
    100g cavolo nero, stripped from tough stems, then shredded
    Pinch chilli flakes (optional)


    1. Heat 1 tbsp of the oil in a large saucepan. Add the onion and chorizo and sizzle over a medium heat for 10 minutes until the onion is soft and the chorizo is cooked through.

    2. Add the tomatoes, stock and spelt. Simmer for 5 minutes, then add the chopped sage and potato. Season. Partly cover the pan with a lid, then simmer for another 15 minutes until the potato is tender. 

    3. Stir in the shredded cavolo nero and cook until wilted, then check the seasoning. 

    4. In a separate pan, heat the remaining 2 tbsp oil. Add the whole sage leaves and sizzle for about 1 minute until crisp, then add the chilli flakes (if using). Swirl, then take off the heat. Serve each bowl of soup topped with a drizzle of the chilli oil and sage leaves, with some crusty bread on the side, if liked.

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    Cook’s tip The soup will thicken up a lot if you make it ahead. In this case, loosen with a little more stock. For a vegetarian version minus the chorizo, add ½ tsp smoked paprika and 1 large crushed garlic clove to the onions when they’re almost soft. This is also delicious served with a scattering of crumbled feta over the top.


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    5 stars