Caldo Verde (Kale and Potato Soup with Chouriço)
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Ingredients
- 200 g curly kale, finely shredded
- 600 g baking potatoes, peeled and diced
- 100 g chorizo, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 1000 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 342 kcal
- Protein
- 12.8 g
- Carbohydrate
- 30 g
- of which sugars
- 4.6 g
- Fat
- 17.3 g
- of which saturates
- 4.6 g
- Fibre
- 5.8 g
- Salt
- 2.72 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 pot and soften the onion and garlic for 6 minutes.
- 2
Add the potatoes and chicken stock, bring to a simmer, cover and cook for 18-20 minutes until the potatoes are very tender.
- 3
Blitz with a stick blender until smooth.
- 4
Stir in the shredded kale and simmer for 5 minutes until tender.
- 5
Meanwhile fry the chorizo slices in a dry pan for 3 minutes until lightly crisp.
- 6
Ladle the soup into bowls and top with the crisp chorizo to serve.
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