Try our updated vegetarian version of this smokey, spicy soup. We leave the potato and carrots skins on, to take advantage of all their nutrients. Just give them a good scrub! If  you don’t want to use vegetarian chorizo, try adding white beans for protein, instead.

Makes 6 servings


  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic
  • 8 ounces vegetarian chorizo or hot Italian sausage, chopped
  • 2 tsp smoked paprika
  • 1 tbsp chili powder
  • 2 tbsp red wine vinegar
  • 1.5 lbs potatoes, cut into quarter inch slices
  • 2 carrots, cut into quarter inch slices
  • 8 cups vegetable broth
  • 1 bunch kale or char, de-stemmed and torn into small pieces
  • Parsley (optional)


  1. Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes.
  2. Add garlic, chorizo, paprika, and chilli powder. Stir for 1 minute. Deglaze the pan by adding the vinegar and stiring to get all the bits on the bottom of the pan.
  3. Add potatoes, carrots, and broth. Increase heat and bring to boil.
  4. Reduce heat to low, cover, and simmer 40 minutes, stirring occasionally.
  5. Add kale; stir until wilted.
  6. Season with salt and pepper, and serve. Garnish with fresh parsley, if desired.