by Curtis Stone
Simmer Spanish chorizo with chunks of potato, kale, chickpeas, garlic and white wine for the ultimate winter warmer. Recipe by Curtis Stone.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 chorizo (about 260g), diced
- 1 brown onion, chopped
- 6 garlic cloves, chopped, divided
- 3 teaspoons paprika (preferably smoked)
- 1/4 teaspoon saffron threads, crumbled
- 6 cups (1.5L) salt-reduced chicken stock
- 1 cup (250ml) dry white wine
- 550g Crème Gold potatoes or washed potatoes, peeled, cut into 2cm pieces
- 175g coarsely chopped stemmed kale (from 1 bunch)
- 400g can chickpeas, rinsed, drained
- 1 tablespoon tomato paste
- 1/2 cup (150g) mayonnaise
- 1 lemon, zest finely grated, juiced
Method
- Step 1In a large heavy pot, heat oil over medium-high heat. Add chorizo and sauté for 3 mins or until golden brown. Add onion, all but 1 teaspoon of garlic, paprika and saffron and cook for 4 mins or until onion is tender. Add stock and wine and season with salt. Bring to a boil over high heat. Add potatoes and kale and reduce heat to medium-low. Simmer for 20-25 mins or until potatoes and kale are tender.
- Step 2Stir in chickpeas and tomato paste and cook for about 3 mins or until chickpeas are hot. Season soup with salt and pepper.
- Step 3In a small bowl, whisk mayonnaise, lemon zest, 2 tablespoons of lemon juice and remaining 1 teaspoon of garlic. Season aioli with salt and pepper.
- Step 4Ladle soup into bowls. Serve with bread and a spoonful of aïoli.
- Low carb
- Low sugar
- Lower gi
Nutrition
2177 kj
Energy
37g
Fat Total
7g
Saturated Fat
7g
Fibre
16g
Protein
1412mg
Sodium
6g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Serve with Coles Bakery Rustic Baguette or Stone Baked White Batard, sliced, toasted.
- Author: Curtis Stone
- Image credit: (N/A)
- Publication: Coles
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