In a large pot, heat the olive oil. When the oil is hot, add the chorizo, onions and chile pepper. Season with salt and pepper. Saute for 2 minutes. Add the garlic, parsley, thyme, bay leaf and potatoes. Cook for 2 minutes. Add the peas, stock and kale and bring to a boil. Season with salt and pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat that has risen to the surface. Serve the soup in large bowl and garnish with the mint.

Yield: 8 servings

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