Kale & Potato & Chorizo Soup – Connie's Kitchen

Ingredients

• 1 onion (finely chopped)
• 3 cloves of garlic (finely chopped)
• 1 Tbsp olive oil
• 500g potatoes (scrubbed, not peeled and cut in 1cm cubes)
• 1 can chick peas (drainded)
• optional but nice: 1 sprig of rosemary & 2 sprigs of thyme & 1 bay leaf (tied together)
• 1 liter good chicken bouillon or veggie bouillon
• 1/2 Tbsp whole cumin (helps to digest the kale and chick peas)
• 150g curly kale (washed and tore in bite size pieces, without stems ),
• optional: 80g of good chorizo, cut into 3mm slices