Name: Caldo verde (kale, chorizo and potato soup)
Total time: 40 min
Yield: 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

Caldo Verde Recipe (Chorizo and Potato Soup)

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.