Oct. 15, 2016
Chorizo Kale soup
1 large smoked chorizo sausage
1 bunch kale
3 medium potatoes
1 lb mushrooms
1/4 purple cabagge
1 onion
3 garlic cloves
3 bouilllon cubes
2.5 liters water
2 tbsp olive oil
Method
Heat olive oil in a large dutch oven. Add thinly sliced chorizo and saute 2 minutes. Add chopped onions, crushed garlic, chopeed potatoes and cook covered 5 minutes. Add chopped cabagge, kale, mushrooms and saute 5 minutes. Add 2.5 litres water and bouillon cubes and simmer 10 minutes. Enjoy. Serves 8-10.
Optional: could add a can of drained beans and a tsp od chili flakes if desired.
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