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The delicious kale, chickpea and chorizo soup served in a white bowl sitting on a beige tea towel with red stripes

Thermomix Caldo (Spanish Chicken Broth with Kale, Chickpeas and Chorizo)

Maria Bravo
Delicious, nutritious Spanish soup perfect for warming up in the Autumn or Winter
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Course Appetizer, Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Thermomix

Ingredients
  

  • ½ roast chicken carcass or bones
  • 1 onion
  • 1-2 carrots use 2 if they are not too big, cut in chunks. You could also add tomatoes.
  • 1 handful coriander
  • 2 bay leaves or 1 if you have a large leave
  • 1500 g water I actually measured one litre and a half with a measuring jug
  • 1 chorizo sausage whole but peeled
  • 1 bunch kale or cavolo nero washed, see comment above to substitute this with leek if you don’t like kale
  • Salt to taste
  • 1 tin of chickpeas rinsed and drained, you could also use butter beans, or cannellini

Instructions
 

  • Start by removing any bits of meat left on the bone, you can make Spanish bechamel croquetas with them) or add them to the finished caldo (or both!). Place the bones in the inner basket.
  • Place the onion, the carrots and the coriander in the Thermomix bowl: 15 seconds, speed 5. Push down any bits that may have flown up the walls.
  • Place the basket with the bones inside the bowl, place the bay leaves on top and fill with the water (1 litre and a half): 45 minutes, 100ºC, speed 2.5.
  • Top up with 250 g more water (hot if you can): 15 minutes, 100ºC, speed 2.5. This is me trying to be thrifty and get us much stock as I can. You can skip this step if you want.
  • Place the chorizo sausage in the basket: 15 minutes, 100ºC, speed 2.5.
  • Take out the basket and place it on top of a bowl big enough so that the liquid doesn’t go anywhere other than inside it, reserve the chorizo, and press down on the bones to remove as much liquid as you can. Discard the bones and add the liquid you just extracted back to the TMX bowl.
  • Place the basket inside the TMX bowl again, add the chorizo and fit as much kale as you can in it (but not too much), top up with water (imagine where the II mark is) and add a pinch of salt: 15 minutes, 100ºC, speed 2.5. If you are adding carrots and potatoes to the Varoma, this is the moment to do it. Make sure they are cut in bite size chunks, not too small but not too big.
  • Add the rinsed chickpeas, top with water so that they are just covered: 10 minutes, 100ºC, speed 2.5. Make sure the chickpeas are nice and tender, mine were.
  • Tip the basket into a big bowl (or a Thermoserver if you are lucky enough to have one) and add enough of the stock to cover it, slice the chorizo and it’s all ready to serve in big steamy bowls. I like my caldo quite thick and not too watery. You should be left with lots of stock, if you have cooked extra you will need it, otherwise save it for a pasta soup or for cooking (fancy a chorizo risotto?).

Notes

Note: You can bulk this up with some pasta soup (little stars or orzo), you can then call it “sopicaldo”.
Or, for a gluten free alternative, add cooked quinoa, I like to cook my quinoa, after soaking and rinsing it well (even if the packet doesn’t say so) in the Thermomix in vegetable or chicken stock, I just follow the same recipe as for white rice.
Keyword Bone Broth, Caldo, chorizo, Instant Pot Soup, stock, Thermomix Soup
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