Caldo Verde Brasileiro (Potato, Kale and Chorizo Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g maris piper potatoes, peeled and cubed
- 200 g cooking chorizo sausages
- 150 g kale, chopped
- 1 onion, finely chopped
- 2 garlic cloves
- 1000 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 381 kcal
- Protein
- 16.7 g
- Carbohydrate
- 29.9 g
- of which sugars
- 5.2 g
- Fat
- 20.2 g
- of which saturates
- 6.5 g
- Fibre
- 5.7 g
- Salt
- 3.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion and garlic for 5 minutes until softened.
- 2
Add the potatoes and chicken stock, bring to a simmer, cover and cook for 20 minutes, until the potatoes are completely soft.
- 3
Blend with a stick blender until smooth.
- 4
Meanwhile, fry the chorizo in a dry pan for 4-5 minutes until golden and cooked through.
- 5
Stir the kale into the soup and simmer for 3-4 minutes, until just wilted.
- 6
Ladle into bowls and top with the fried chorizo.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.