This is another recipe that comes from Jamie Oliver’s Super Foods recipe book. It is very easy to make (especially the way I do it!) and extremely delicious. It saves well too – I haven’t gone more than 2 or 3 days without finishing it all off, but it holds together well for leftovers. Hope you enjoy!
Super Greens Soup
Prep time: 5-10 minutes
Cook time: 20-30 minutes
1 sweet vidala onion, chopped
4 cloves of garlic, minced
2 medium sized white potato, chopped
1 can of chickpeas (standard 14oz can), drained and rinsed
2 sprigs fresh thyme (or 1 tsp dried)
1 sprig fresh rosemary (or 1/2 tsp dried)
1 bay leave
4 cups chicken stock
2 to 3 stalks fresh kale (about 5oz)
6oz chorizo sausage (fresh or smoked- I recommend smoked!)
Saute onions and garlic in olive oil until soft and fragrant. Add potatoes and chickpeas. Tie together fresh herbs and add to pot. (If using dried herbs, skip this step.) Add chicken stock; bring to a boil, then cover and reduce to low heat for 15 minutes until potatoes are almost cooked through.
If using fresh (raw) chorizo, pan-fry or bake sausages (whole). When cooked through, slice, set aside, and reserve pan drippings. If using smoked chorizo, slice and set aside. (The smoked flavour makes up for the missing pan drippings, trust me!)
Remove thick stalk from kale, and chop leaf into bite-sized pieces.
Remove fresh herbs from soup (if using dried herbs, skip). Add chorizo slices, pan drippings (if you have any), and kale to pot. Kale absorbs a lot of liquid, so you may need to top up with a cup of water (there is enough flavour in this soup it can handle the addition!) Simmer for another 10 minutes uncovered.
Serve and enjoy!