Kale, chorizo and potato soup
Now for the recipe. Please forget any preconceptions you might have about cabbage soup. This will blow them out of the water faster than you can say Campbell's. I even got my fussy eating better half to eat it (and he thinks he doesn't like cabbage).
This soup has more than a hint of hot pepper from the chorizo, while the seasonal greens offer a vitamin packed and crunchy texture to help you with your January detox (although I've decided to do away with the idea, knowing full well I'd fall at the first hurdle).
If you, like me, tend to eat with your eyes, its vibrant colours will also warm your spirit.
Spring greens, chorizo and potato soup, adapted from Gordon Ramsay's Healthy Appetite
200g trimmed and finely chopped kale (I used some luscious looking spring greens instead)
2 onions, chopped
2 garlic cloves, finely chopped
150g diced chorizo (I didn't have this much, just some leftovers which I chopped finely)
2 diced (1cm cubes), scrubbed large red skinned potatoes (mine were white maris pipers and they worked just fine)
1 litre water
500ml stock (I used some ham stock - make sure you don't add too much to make it over salty).
s & p
1. Heat 2tbsp olive oil in a large pan and soften the onion and the garlic for 5-6 minutes over a medium - high heat, stirring frequently.
2. Tip in the diced chorizo, stir and fry for a few more minutes.
3. Add the potato, water and stock and bring to the boil.
4. Season with salt and pepper. Stir well, turn down the heat and cover the pan. Simmer for 10-12 minutes or until the potatoes are just cooked.
5. Tip in the greens and simmer for another 3-5 minutes until it's tender.
6. Serve in warm bowls with a squeeze of lemon juice and some chopped parsley.