As part of my personal programme of integration and assimilation to become a proper Aussie Sheila, I like to go to the markets in Melbourne and look at all these vegetables and fruit I’ve never seen before.

Last week I was particularly adventurous and ate a Mangosteen – this is a fruit that looks deceptively like a small pomegranate from the outside, but on the inside, it looks like 5 conglomerated eyeballs. Taste-wise, it was like an old, fermented lychee. It was an unpleasant experience.

I also picked up some curly kale – never seen or eaten it in my life. I first had to look up what it actually is. Here you are – in my mother tongue, Kale is Krauskohl.

Try saying that after a bottle of Shiraz. Welcome to my world!

Anyway, Curly Kale looks like spinach’s ugly brother. It’s a wild cabbage, curly and frayed, has a lovely dark green colour, it’s full of vitamins and, in fact, is so good for you that it has antioxidant properties and is anti-inflammatory – ridiculously healthy.

Beware of the kale toots though – this is not something to eat before you go to yoga class!

Kale, Cannelini Bean and Chorizo Soup (Serves 2)

Ingredients

1 red onion, chopped

2 cloves of garlic

1 leek, cleaned and chopped

1 can of chopped tomato

About 250ml of vegetable broth - add more if needed

1 bunch kale, washed well and coarsely chopped

1 tablespoon sweet paprika powder

4 sprigs of thyme (or dried)

1 tablespoon oregano

4 or 5 chilli flakes

1 can of Cannelini beans

1 twig of Rosemary (or use a tablespoon of the dried stuff)

1 Chirozo sausage, cut into slices

Olive oil

Salt and pepper

Directions

In a large pot heat about two tablespoons of olive oil over medium heat. Add the onion, leek, and garlic and cook for 5 minutes.

Add the rosemary, the thyme, all other spices, the vegetable broth, and the chopped tomatoes from the can. When the mixture comes to a boil, add the kale. Put lid on pot. Simmer for 15 minutes.

Add the Cannelini beans. Cook for another 5 minutes over medium heat. Don’t forget to stir occasionally. With blender, process until most of the mixture is smooth. Add more water if necessary, depending on how soupy you want it.

Meanwhile, in a pan, fry the sliced chirozo – do not use any oil for this at all. The chorizo has enough in it!

Needs to fry about 5 minutes on each side until it’s nice and crispy.

When fried, place pieces of sausage on a piece of kitchen paper towel and pat the fat off if you want to be healthy. Otherwise, forget about the patting, pour soup in serving bowls and add chorizo.

Enjoy!

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