3 tbsp olive oil
1 onion, finely chopped
½ x 190g pack Cooks’ Ingredients Chorizo, diced
2 x 400g cans chopped tomatoes with olive oil and garlic
1L vegetable stock
75g pearled spelt
1 tbsp chopped sage, plus 8 or so whole leaves
1 large red potato, about 350g, peeled and cut into bitesized pieces
100g cavolo nero, stripped from tough stems, then shredded
Pinch chilli flakes (optional)


1. Heat 1 tbsp of the oil in a large saucepan. Add the onion and chorizo and sizzle over a medium heat for 10 minutes until the onion is soft and the chorizo is cooked through.

2. Add the tomatoes, stock and spelt. Simmer for 5 minutes, then add the chopped sage and potato. Season. Partly cover the pan with a lid, then simmer for another 15 minutes until the potato is tender. 

3. Stir in the shredded cavolo nero and cook until wilted, then check the seasoning. 

4. In a separate pan, heat the remaining 2 tbsp oil. Add the whole sage leaves and sizzle for about 1 minute until crisp, then add the chilli flakes (if using). Swirl, then take off the heat. Serve each bowl of soup topped with a drizzle of the chilli oil and sage leaves, with some crusty bread on the side, if liked.

Cook’s tipThe soup will thicken up a lot if you make it ahead. In this case, loosen with a little more stock. For a vegetarian version minus the chorizo, add ½ tsp smoked paprika and 1 large crushed garlic clove to the onions when they’re almost soft. This is also delicious served with a scattering of crumbled feta over the top.


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