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In a large pot with some olive oil, sauté 2 onions (roughly chopped) and 2 cloves garlic (crushed) for 5 minutes.
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Add water and 4 potatoes (quartered). Boil for 20 minutes.
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In the meantime, thoroughly rinse 250 g kale and julienne it.
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Add one quarter of the kale to the boiling vegetables and blend everything with an immersion blender.
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Return pot to the heat and add the remaining kale together with 1/2 chorizo (sliced).
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Cook for 10 minutes more.
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Season with 1 tsp salt and serve with a drizzle of olive oil.