kale and chorizo soup

there i was, bored, hungry, and K was in class. what’s a non-cooking individual like myself to do?! well, i got creative and for once it turned out well. K loved it. it was the first time i have ever heard her exclaim “that’s fucking delicious!” after taking a bite of soup. oh snap, i must have done something right!


  • 1 medium red onion, diced
  • 1 large potato, sliced any way you prefer
  • 2 stalks of celery, diced
  • 3 cloves of garlic, minced
  • handful of shredded red kale leaves (about 1 cup)
  • 1.5 tbs chopped parsley
  • sliced mushrooms (i used the last couple in the fridge, but i don’t think the amount matters so use as many as you like)
  • oregano
  • salt
  • dash of cayenne pepper
  • olive oil
  • 1 tbs better than boullion (chicken flavor)
  • dry/cured spanish chorizo cut into small pieces (i used a roughly 3 inch piece)
  • 4 cups of water


  1. heat a large non-stick pot with olive oil over medium-low heat
  2. add in the onion, mushroom, and celery and sautee until the onion becomes transparent and the other veggies soften
  3. toss in the garlic
  4. sprinkle oregano and salt generously
  5. add the potatoes and chorizo and allow to warm up for about 5 minutes stirring frequently. the chorizo will begin to release its oils. don’t allow it to heat too much because the cured chorizo will get crunchy. think bacon bits…not what you want in soup!
  6. take a 2 cup measuring cup and fill with hot water
  7. add one tbs of better than boullion to the water in the measuring cup and stir until it dissolves then pour into pot
  8. add 2 more cups of water to pot and stir ingredients together
  9. add most of parsley
  10. bring to a simmer and then cover (i left the lid at an angle so it was mostly covered)
  11. allow soup to simmer until potatoes have softened
  12. add kale and simmer until leaves have softened
  13. serve, top each bowl with fresh parsley

serves 4-6


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