Caldo verde (kale, chorizo and potato soup)
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 200g chorizo, skin removed and sliced
- 1 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 litres chicken stock
- 600g Charlotte potatoes, scrubbed and sliced into 1cm thick slices
- 200g kale
Method
- STEP 1
Heat the olive oil in a large pan and cook the chorizo and onion over a medium heat for 10 minutes until the chorizo has released lots of oil and the onion is soft. Add the garlic and cook for 2-3 minutes, then tip in the stock and potatoes. Simmer gently for 15 minutes until the potatoes are soft. Tip in the kale and cook for 2-3 minutes or until softened, adding a little water if it gets too thick. Season with salt and lots of black pepper, and spoon into bowls.
