Kale, Fava Bean & Chorizo Soup

A simple, rustic soup that is packed full of goodness from our homegrown kale and British grown fava beans. Delicious, nutritious & good for the soil!

Difficulty:

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 4-6

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Ingredients

Large bunch of kale leaves, stalks stripped, leaves washed & roughly chopped
1 Jar of Hodmedods British Fava beans
2 x Darts leeks
150g chorizo sausage
2 tbsp extra virgin olive oil
1 onion chopped
4 garlic cloves—1 whole, 3 thinly sliced
1 tsp smoked paprika
Sprig of rosemary
2 bay leaves
1.2 litres Pure Stock Co veg stock
Handful of parsley
4 slices of sourdough

Method

Warm a heavy-based saucepan over a medium heat and add the olive oil. Scatter in the chorizo pieces and fry them for 2 – 3 minutes to release some of the lovely well-flavoured oil.
Add the prepared leeks, onion and sliced garlic, along with the rosemary, bay leaves and smoked paprika. Season everything lightly with a pinch of salt and a twist of black pepper and cook, stirring regularly, for 6 – 8 minutes.
Add the cooked beans and pour in the stock. Bring the soup up to a gentle simmer and cook uncovered for 12 – 15 minutes.
At this point add the roughly chopped kale, stir it in to the soup and bring back to a simmer. After another 5 – 10 minutes add the chopped parsley and season well with sea salt and freshly ground black pepper. Take the soup off the heat and let it stand.
Meanwhile, toast the pieces of bread on each side, trickle with olive oil, rub with the reserved garlic and sprinkle with flaky sea salt.
To serve, ladle the soup into large soup plates or bowls and finish with a healthy trickle of extra virgin olive oil. Serve with the toasted bread

Recipe inspiration from Gill Meller