Spicy Chorizo Soup

Method

1. 1

   Heat the oil on a medium heat in a deep pan. Add the onions and pepper, cooking until soft (to help them get sweet place a lid on the pan while they cook, but keep an eye out so they don’t burn!).

2. 2

   Once the onion and pepper are soft, add the garlic and fry for a couple of minutes.

3. 3

   Add the paprika, cumin, chorizo and potato to the pan. Stir to make sure it’s mixed in.

4. 4

   Add the tinned tomatoes, tomato paste and stock, bring to a boil then down again to a low heat.

5. 5

   Add the kale and put the lid on the pan to cook for 15-20 minutes, until the potatoes are soft.

6. 6

   If you notice the stew is getting too thick (we want a soup, not a paste), add a splash of water while it’s cooking.

7. 7

   When the potatoes are done, you can add a dash of hot sauce, such as Sriracha or tabasco to bring some heat to the dish.

8. 8

   Serve up into bowls and enjoy!