It’s another superfood hit today! And yes kale has made another appearance. I don’t feel too guilty about getting swept away with the kale madness since we had it quite a lot growing up in Holland. Yes, the Dutch liked kale before it was cool. Admittedly though, I’ve only really started cooking with it in the last year so I can get off my high horse! In Dutch, ‘boerenkool’ literally just means farmer’s cabbage and certainly doesn’t sound glamorous! But we know it’s very good for us and because we’re boiling it up as part of the soup here we’re not losing any of the kaley goodness.
This is another one of Jamie’s Superfoods, and I have to say it took some talking me into trying this because I just didn’t see it topping his Spanish Chickpea and Chorizo soup from one of his older cookbooks which I still love and eat very regularly. As you can guess from the title, they sound pretty similar! They actually have pretty distinct flavours though and I think I have room in my heart for both. Chorizo really is the magic ingredient here, bringing it’s great smokey and spicy flavour to the whole soup.
This serves 4 and is particularly comforting on a cold day! I love taking this with me to work in my soup thermos to have something tasty, nourishing and filling to look forward to for lunch.
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- oil of your choice
- 500g potatoes, chopped into 2cm cubes
- 1x 400g tin of chickpeas, drained
- 1 sprig of fresh rosemary or 1 tsp dried rosemary
- 2 tsp thyme
- 1 bay leaf
- 1 litre chicken stock
- 150g kale, roughly chopped (if required)
- 80g chorizo, finely sliced
How to make it…
- In a large, deep saucepan, fry the onion and garlic in 1 tbsp oil and a splash of water. Cook for around 7-8 minutes or until softened.
- Add the chickpeas, chopped potatoes and herbs into the pan with the chicken stock. Stir, cover, bring to the boil and then leave to simmer for around 30 minutes.
- If using loose as opposed to dried herbs, remove these from the pan now. Next, add the kale and cook for a further 10 minutes.
- Meanwhile, gently fry the chorizo in a pan for several minutes and it starts to release it’s oil. Finally, add the chorizo with any remaining bits of fat to the soup. Feel free to top up with a little boiling water if the stock has reduced too much.
From Everyday Super Food by Jamie Oliver, page 114 – ‘Super Green Soup Chickpeas, Veg & Smoky Chorizo’