Serves 6

Time: 45 min

Ingredients:

2 pounds of red or yellow waxy potatoes

1 large yellow onion (about 1 pound) diced

6 cloves garlic, chopped coarsely

1 teaspoon dried thyme

1 teaspoon dried oregano

6 cups water or vegetable broth

1/2 pound kale, thick stems removed, chopped into bite-size pieces

optional 2 tablespoons olive oil

1 & 1/2 teaspoon salt, or to taste

Freshley ground pepper

White wine vinegar

Fried Chorizo Topping:

Nutcase Vegan Chorizo

Instructions:

1. Clean and remove any eyes or skin discoloration from the potatoes, the chop into bite-size chunks. In a large soup pot, combine the potatoes, onions, garlic, thyme, oregano, and water. Cover the pot and bring to a boil over high heat, then lower the heat to low. Simmer for 15-20 minutes, until the potatoes are tender and easy to mash when pressed with a spoon.

2. Turn off the heat and use a potato masher or a wooden spoon to break up and slightly mash some of the potato chunks, leave others intact. Turn on heat to medium again. Stir a handful of kale into the soup at a time, allowing it to wilt, until all f the kale has been incorporated into the soup. Stir and cook oil and season with salt, pepper, and a few dashes of white wine vinegar to taste. Turn off the heat, cover, and let the soup sit for 15 minutes prior to serving, to allow the flavors to meld.

3. While the soup is resting, heat 1 tbsp of olive oil then brown Nutcase Vegan Chorizo in walnut-sized chunks. Ladle the soup into large soup bowls. Top each serving of soup with pieces of hot chorizo and drizzle a little bit of the oil. Serve the soup with hot sauce and crusty bread, if desired.