One of the recipes I brought back from sunny Portugal! This soup is often served as a starter, (they eat a LOT in Portugal!) but it is also cheap as chips…cheaper maybe. It is very comforting and especially good served with a big basket of bread, as they do in Lisbon!
Watch this space for some more delish recipes inspired by my travels. I am still collating all the pics and ideas. But there is loads more where this came from!
Souper!
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
- 2 brown onion peeled and halved
- 10 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons smoked paprika
- 700 Grams potatoes, peeled and diced
- 3 Tablespoons Chicken Stock Powder Recipe
- 1 Litre water
- pink salt flakes and pepper to taste BUY
- 1/2 Bunch kale, destalked, sliced thinly
- 1 lemons juice and zest
- 200 Grams cured chorizo, sliced
Do
- 1
Place onion, garlic and EVOO in the Thermomix bowl. Chop 5 sec/speed 6. Sauté 5 min/Varoma/speed 1.
- 2
Add paprika, cook 1 min/Varoma/speed 1.
- 3
Add potatoes, chicken stock powder and water. Cook 20 min/100°C/Reverse/speed 0.5.
- 4
Take out about 1 cup of cooked potato and set aside.
- 5
Blend remaining soup 20 sec/speed 8. Taste and season with salt and pepper as needed.
- 6
Add kale and the reserved potato. Cook 5 min/100°C/Reverse/speed 0.5.
- 7
Add lemon juice. adjust seasoning if needed.
- 8
In a hot pan, fry chorizo until crispy. Save the fat.
- 9
Serve soup with freshly grated lemon zest, cooked chorizo and a drizzle of the chorizo fat and loads of bread, and I mean loads!
