Hearty chorizo and kale soup

Prep 20 min
Total 40 min
Serves 5

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1 tsp
200 g
cured chorizo sausages, coarsely chopped (about 2 cups)
onion, sliced
large Yukon Gold potatoes, peeled and cubed (about 3 cups)
4 cups
796-mL can
plum tomatoes
garlic cloves, minced
1/4 tsp
hot-red-chili flakes
1/2 bunch
kale, ribs removed and chopped
1/2 tsp


  • HEAT a large pot over medium. Add oil, then sausages, onion and potatoes. Cook, stirring often, until potatoes are golden, about 10 min. Add water, tomatoes, garlic and chili flakes. Boil, then reduce heat to medium-low. Simmer, covered, for 20 min. Using a wooden spoon, mash tomatoes into bite-sized pieces.
  • STIR in kale and salt. Season with fresh pepper.


Calories 324, Protein 14 g, Carbohydrates 31 g, Fat 17 g, Fibre 4 g, Sodium 956 mg. Excellent source of Vitamin C
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