Chorizo & baby leaf curly kale soup

It's raining outside and you fancy something warm, spicy and filling, so warm yourself up with this delicious chorizo and baby leaf curly kale soup!

Cooking time: 20 minutes
Serves: 2 - 3

What you need:

• 120g Baby Leaf Curly Kale
• 100g chorizo, chopped
• 1 large potato, cubed
• 1 onion, finely chopped
• 1 red pepper, cut lengthways
• 1 garlic clove, crushed
• 250ml water
• 1 tbsp olive oil
• Salt & pepper

What you do:

1. Heat olive oil in a large deep pan, add the garlic, onion, red pepper and potato. Fry gently for 2-3 minutes.
2. Add 250ml water, cover and simmer vigorously on a medium heat for 15 minutes or until potato is soft. Dice the potato.
3. Add the Baby Leaf Curly Kale and cook through until the Baby Leaf Curly Kale is wilted and soft. Season and serve.

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