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


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.