Kale and Chorizo Soup

    Kale and Chorizo Soup


    39 people made this

    About this recipe: This is a hybrid soup recipe made from two family recipes. It's a really simple and easy soup, which is spicy and very tasty. Serve with a crusty bread roll for a substantial meal.

    Serves: 12 

    • 1 medium onion, chopped
    • 3 cloves garlic, finely chopped
    • 4 tablespoons olive oil
    • 450g fresh chorizo sausage, casing removed, broken into large chunks
    • 2 (410g) tins kidney beans, drained
    • 1 (410g) tin chick peas, drained
    • 5 Maris Piper potatoes, cubed
    • 2 pork chops
    • salt and pepper
    • 3 tablespoons Pimenta Moida (Portuguese hot chopped peppers)
    • 1 (200g) bag kale, washed, dried and finely sliced
    • 1/2 head savoy cabbage, finely sliced

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in chorizo, beans and potatoes and then add pork chops to the pot. Season with salt and pepper, then add enough water to the pan to cover all of the ingredients. Bring to the boil, then reduce heat and simmer until potatoes are tender.
    2. Once potatoes are tender, taste soup. Add Pimenta Moida and more salt and pepper, if required. Stir in kale and cabbage and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup is too thick, I like this soup on the brothy side.


    Pimenta Moida or jarred pimentos are available in some speciality stores. If these are unavailable, substitute in fresh chillies or crushed chillies to taste.

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