About this recipe:Kale is one of those leafy greens that we all should eat more of. This recipe incorporates kale into a hearty soup, that will lighten up your day. Serve with a crusty roll.
1 dessertspoon cooking oil
1 onion, diced
2 (200g) bags chopped kale
2 cloves garlic, finely chopped or to taste
1 large carrot, chopped
1 (410g) tin chick peas, drained
1.4 litres chicken stock
2 tablespoons crushed chillies or more to taste
salt and ground black pepper to taste
225g pork sausagemeat, lightly spiced
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat the oil in a large saucepan over medium heat. Cook the onion and kale in the hot oil until the kale is soft, about 10 minutes. Add the garlic, carrot and chick peas; cook together for about 5 minutes. Pour the chicken stock into the saucepan. Season with the crushed chillies, salt and black pepper. Simmer until the carrot and chick peas are tender, about 20 minutes.
As the soup simmers, crumble the sausage into a frying pan over medium heat. Cook until entirely browned, breaking the sausage into small pieces with a wooden spoon as it cooks. Stir the cooked sausage into the soup just before serving.