Super Green Soup, Chickpeas, Veg & Smoky Chorizo

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and finely slice the onion and garlic, then put into a casserole pan on a medium heat with 1 tablespoon of oil and a splash of water.

Step 2

Cook for about 10 minutes, or until softened, stirring regularly.

Step 3

Meanwhile, chop the potatoes into 2cm dice (leave the skin on for extra nutrients and fibre).

Step 4

Drain the chickpeas.

Step 5

Tie the rosemary, thyme and bay together, then stir into the pan with the chopped potatoes and chickpeas.

Step 6

Cover with the stock, bring to the boil, then reduce to a simmer for 30 minutes, or until the potatoes are cooked through.

Step 7

Strip the kale and/or cavolo nero off the stalks, then roughly chop.

Step 8

Remove the herb bunch from the pan, then add the greens and submerge for 10 minutes.

Step 9

Finely slice the chorizo and gently fry in a pan on a medium heat until golden, then add to the soup with any drips of spicy flavoursome fat.

Step 10

The kale tends to suck up a lot of the lovely stock, so top up by stirring in a good splash of boiling wat just before serving, if needed.