Ingredients
- 4tbs olive oil
- 1 onion, peeled and diced
- 2 cloves of garlic, peeled and sliced
- 2 bay leaves, fresh if possible
- 450g potatoes, peeled and sliced
- 1 litre water
- 200g curly kale (cavolo nero if possible), trimmed and washed.
- 100g chorizo, thinly sliced
- Salt and pepper
1 Put the oil in a large saucepan with the onion, garlic and bay leaves. Cook over a low heat for 15 minutes with no colour, then add the potatoes and the water.
2 Cook until the potatoes are tender, then blitz with a hand blender until smooth.
3 Shred the kale as thinly as you can, then add to the soup along with the chorizo. Bring back to a simmer for five minutes, season and serve.
