Ingredients

• 2 cups chicken or vegetable stock
• 2 potatoes, peeled and cubed
• 1 turnip, peeled and cubed
• 5-6 green leaves, kale or red chard, chopped roughly into smaller bites
• 250 grams chorizo sausage, cubed
• 300 grams, pork short ribs cut into 2-bone pieces
• Salt and pepper
• Olive oil

Prep Instructions

1. Into a soup pot add 2 slugs of olive oil and saute the sausage and ribs. Set aside to rest.
2. Pour the stock into the same pot, add cubed potatoes and turnip. Salt to taste. Set stove heat on medium and cook for 20 minutes until the vegetables are soft.
3. Add the chorizo and ribs and cook for additional 10 minutes.
4. Take a lade or 2 of the soup with the cooked potatoes and turnip and mix in a food processor and add it back to the pot. It will nicely thicken up the soup and make it dense and the vibrant taste of the veggies will integrate well with the rest.
5. Add the kale or red chard leaves and cook for 5 minutes until softened.
6. Sprinkle with extra virgin olive oil on top of the soup when serving.

Nutrition Facts & Tips