Kale and Chorizo Soup
40 min
All Year

It is autumn, which means the temperature is starting to cool, the air is a little crisp and everything seems to be that little fresher. We have the perfect autumn mid-week meal, so quick and easy to make, full of fresh flavours and is made in one pot (less washing up to do) which is a bonus!

This soup, while robust, nourishing and flavoursome is still light and fresh, not too heavy and hearty like your typical winter warmer soups and stews. This soup also freezes well so feel free to cook up a double batch to ensure a ready-made freezer meal when you don’t have the time to cook.


  1. In a medium soup pot, heat 3 tablespoons of the olive oil, add the onions and garlic and cook for 2 to 3 minutes until they turn translucent, don’t let them get brown. Add the chorizo sausage and cook for another 2 – 3 minutes, until the sausage is slightly crispy.
  2. Add potatoes, stock and water. Cover and boil gently over medium heat for 20 minutes.
  3. Roughly chop the kale leaves and add to the pot along with the chopped parsley and zucchini. Simmer for 5 minutes.
  4. Season with salt and pepper and ladle into bowls, serve immediately.

Recipe note: When on hand another nice addition to this soup is green beans, cut in half length ways with a sprinkle of fresh thyme.


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