Ingredients
- 500 g potato, diced
- 200 g kale, very finely julienned
- 1 onion, in quarters
- 2 garlic cloves
- 100 g chorizo, sliced
- 1 liter vegetable broth
- 3 tablespoons olive oil
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec, speed 5.
- Add the oil and sauté 5 min, Varoma, speed 1.
- Add the potato and broth and cook 20 min, 100°C, speed 1.
- Blend 40 sec, speed 7, until you get a smooth purée.
- Sauté the chorizo separately in a pan until browned.
- Add the kale to the purée and cook 5 min, 100°C, reverse, spoon speed. Serve with the chorizo on top.
Tips
- The kale should stay green and firm, not overcooked.
- A drizzle of raw olive oil when serving brings out the flavor.
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