I seem to have a habit of adding chorizo to soup these days. I do find it a great way to quickly add some flavour and spice to a recipe. There’s always some in my fridge, for occasions such as these.
Soup like this is always better made with a homemade vegetable or chicken stock, but as I was in a hurry (ie, nothing to eat for lunch!) I used an organic stock cube here, and the chorizo (plus a few dried mushrooms) helped to add more depth.
I was going to call this a hearty kale soup, but then I realised it wasn’t. It’s actually lovely and light, yet filling and warming at the same time. It’s more winter broth, than winter soup. And the main ingredients came from my rather unexpected organic veg delivery this week. Continue reading