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Kale And Chorizo Soup

  • Yield: 6 servings


  • 1 tablespoon olive oil
  • 1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices
  • 1 cup chopped yellow onions
  • 2 tablespoons minced garlic
  • 1/4 cup chopped parsley
  • 3 cup brabant potatoes
  • 3 quarts chicken stock
  • 4 cup kale, rinsed, stemmed, and leaves torn into pieces
  • 2 bay leaves
  • 1/4 teaspoon dried thyme leaves
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 6 tablespoons chopped fresh mint
  • Loaf of crusty bread


  • In a large pot, heat the olive oil. When the pan is smoking hot, add the chorizo and onions. Saute for 2 minutes. Add the garlic, parsley, and potatoes and cook for 2 minutes. Add the stock and kale and bring to a boil. Stir in the bay leaves, thyme, salt, red pepper, and black pepper. Reduce the heat and simmer for 30 minutes or until the potatoes are tender. Remove from the heat and skim off any fat. Ladle the soup into a bowl and stir in 1/2 teaspoon of the mint into each bowl. Garnish with the bread.