Kale & Chorizo Soup - cooking recipe

Ingredients

600 g chorizo sausages
1 onion
1 tablespoon olive oil
2 cloves garlic
1 kg potato
200 g chopped kale
1 liter chicken stock
1 pinch salt
1 pinch pepper

Preparation

Dice the onion and finely chop the garlic.
Wash the kale and remove the stems.
Peel and dice the potatoes.
Thickly slice the sausage.
Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
Stir in the garlic and potatoes and cook for a further 10 minutes.
Add the kale leaves and cover with the stock.
Simmer for 30 minutes adding more stock to keep everything covered.
Season to taste and serve with crusty bread.