Cheesy garlic bread wedges
A wonderfully gooey version of garlic bread with jarlsberg
Kale & chorizo broth
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 3 tbsp olive oil
- 2 onionsfinely chopped
- 4 garlic clovescrushed
- 2-3 cooking chorizosausages, sliced
- 4 large potatoes
- 1 ½l chicken stock
- 200g curly kalefinely shredded
Nutrition: per serving
- kcal314
- fat14g
- saturates35g
- carbs30g
- sugars5g
- fibre4g
- protein19g
- salt1.7g
Method
step 1
Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
step 2
Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.
