• 1 teaspoon olive oil
  • 1/2 pound uncased, chorizo sausage
  • 1 small, red onion, diced
  • 3 cloves garlic, crushed
  • 1 portabella mushroom, diced
  • 1 bunch kale, stems removed, leaves chopped
  • 4 cups chicken stock
  • 1/2 teaspoon fresh, thyme
  • 1 pinch cayenne pepper
  • sea, salt, to taste
  • pepper, to taste
  • heavy cream, to serve (optional)


  1. Heat oil in a large saucepan over medium high heat. Cook chorizo, stirring, for 3 minutes or until crisp and golden brown. Transfer to a plate line with paper towels.
  2. Drain off half the oil from the pan. Return pan back to medium heat. Add onion, garlic and mushroom and cook, stirring, for 3 minutes or until softened.
  3. Add kale, stock, thyme and cayenne. Bring to a boil. Reduce heat. Simmer, partially covered, for 10 -15 minutes or until kale is tender.
  4. Allow to cool slightly. Transfer to blender jug and secure lid. Dial to PUREE. Process for 30 seconds or until smooth. Season with salt and pepper.
  5. Divide soup among serving bowls. Top with chorizo and drizzle with cream.