- Slowly sauté olive oil, onion and chorizo for at least 10 minutes.
- Add garlic and smoked paprika. Cook out until fragrant.
- Add stock, potatoes and slowly simmer covered for 20 minutes.
- Removed from heat add kale and cover for 10 minutes.
- Using a stick blender, pulse to a coarse texture.
- Add yoghurt on top and season to taste.