1. Peel and dice potatoes. Coarsely chop onion.
2. Place potatoes, onion, garlic, broth and water in a large pot. Bring to a boil.
3. Reduce heat to medium and cook for 10 minutes or until the tip of a knife cuts easily into the diced potatoes.
4. Meanwhile, finely slice the kale and chorizo.
5. Using an immersion blender, purée the soup until smooth.
6. Add kale and chorizo. Continue cooking for 10 minutes over medium heat.
7. Divide soup into 6 bowls. Garnish with a drizzle of olive oil and crushed pepper.

Chef’s Secret: Keeps in the refrigerator for 3 days. Do not freeze.

This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.

Photo credit: Maude Chauvin