Kale: 100g (4 cups, chopped), Potato: 150g (1 medium, diced), Chorizo: 30g (1.8 oz, sliced), Onion: 75g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Chicken broth: 400ml (1 3/4 cups), Olive oil: 10ml (2 tsp), Smoked paprika: 2g (1/2 tsp), Bay leaf: 1, Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium heat. 2. Add 75g diced onion and cook for 5 minutes until softened. 3. Add 6g minced garlic and 2g smoked paprika. Cook for 30 seconds until fragrant. 4. Add 150g diced potato, 400ml chicken broth, and 1 bay leaf. 5. Bring to a boil, then reduce heat and simmer for 15 minutes until the potato is tender. 6. Meanwhile, in a small pan, cook 30g sliced chorizo until crisp. Set aside. 7. Use an immersion blender to partially puree the soup, leaving some chunks for texture. 8. Add 100g chopped kale and simmer for 5 minutes until tender. 9. Remove bay leaf and season with salt and pepper to taste. 10. Serve topped with crispy chorizo and 5g chopped parsley.
