ADVERTISEMENT

Hearty Kale and Chorizo Soup

Hearty Kale and Chorizo Soup
PREP TIME
5 min
COOK TIME
20 min
YIELDS
6 - 8 servings

A hot and lusciously-thick soup on a crisp autumn night is just the kind of thing you daydream about during a cold commute home. Loaded with crispy slices of spicy sausage, potatoes, fibre-rich kidney beans and enough kale to fight off the grodiest of inter-office germs.

Courtesy of Bonnie Mo.

ADVERTISEMENT

Ingredients

½
Tbsp olive oil
1
cured chorizo, sliced on the bias
¼
large Spanish onion, diced
1
large garlic clove, chopped
3
sprigs fresh thyme
1
bay leaf
8
cups organic chicken stock
3
Yukon Gold potatoes, peeled and diced
1
can white kidney beans, rinsed and drained
1
fresh cod fillet, seasoned with salt and white pepper
ADVERTISEMENT

Directions

Step 1

Heat olive oil in a large, heavy bottomed pot on medium high heat. Sauté chorizo until crispy, about 4 minutes. Remove from pan with a slotted spoon and set aside.

Step 2

Pour off oil rendered from the chorizo, saving about 1 Tablespoon. Sauté onions and garlic, scraping up any sausage bits, until soft.

Step 3

Add thyme, bay leaf, diced potatoes, beans and stock and turn up heat to medium high. Add chopped kale and bring to a boil for 6-7 minutes. Turn down heat and cook for an additional 10 minutes. Return chorizo to the pot.

Step 4

In a separate pan, add a sliver of butter and melt. Sear cod on both sides until just browned.

Step 5

Add cod to soup pot and cook until fish is cooked though.

Step 6

Remove bay leaf, ladle into bowls and add cracked black pepper and salt to taste.

Step 7

Add grated Parmesan and dig in!

Step 8

*A quick whiz with an immersion blender results in a thicker, more rustic version of this soup. Just don’t go too crazy, we’re not making baby food.

Rate Recipe

My rating for Hearty Kale and Chorizo Soup
ADVERTISEMENT