Ingredients
- 1 Chorizo
- 1 Onion, chopped
- 3 Leaks, chopped
- 1 Garlic clove, crushed
- 1 Tbsp. butter
- Black pepper salt and West Peak Meats braai salt
- 2 potatoes, chopped in pieces
- 1 can Chick peas
- 1 can tomato and onion mix
- 1 Tbsp. brown sugar
- 1 pack Kale, roughly chopped
- 6 cups of water
Method
Cut the Chorizo into slices and fry it in olive oil. Remove the chorizo from the pot and set aside.
Use the same pot and add the onion, leaks, garlic clove and butter and fry until tanned, add black pepper and the braai salt.Reduce the heat and add the potatoes, chick peas, tomato and onion mix and brown sugar. Cook for 5 to 10 minutes and add the Kale and 6 cups of water and cook further for 30 minutes or until the potatoes are soft and the kale is cooked through.
Place the chorizo back into the soup, but leave a few pieces for garnish. Use a hand blender to roughly chop up the veg and chorizo. Serve the Kale soup with extra Chorizo pieces and fresh bread.
Let us know your thoughts once you have tried our recipes and tag us on our Facebook page or upload your recipe pics and tag us on Instagram