Thursday, 15 July 2010

Sausage & Kale Soup

I had almost given up on this blog, but now that we've started getting a farm share from a local farm, we have lots of organic veggies that need to be cooked, and preferably cheaply!

This soup is a great way to use up the kale that we've been getting in our farm share. It's good for you, and it's cheap! The kale adds a nice peppery flavor despite looking like seaweed.

1 onion, chopped
2 cloves of garlic, minced
1/2 lb spicy sausage (such as chorizo), sliced thinly (about 4 sausages)
6 cups water or vegetable stock
1 bunch kale, shredded with scissors
4 potatoes, sliced thinly
salt & pepper (to taste)
olive oil

1. In a large pot, saute onion in olive oil until lightly browned. Add garlic and saute a minute more. Add potatoes and saute until potatoes are softened. Add water, season with salt & peeper and bring to a boil.

2. In a separate frying pan, cook sausage slices until browned. Drain and set aside.

3. With a masher or immersion blender, smoosh up potatoes in the soup, as desired.

4. Add sausage and let simmer for about 20 minutes more.

5. Just before serving, add kale and let cook for another 5 minutes.

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