Lunch · Portuguese
Portuguese caldo verde
Potato and kale soup with slices of chorizo, a Portuguese favourite that reheats well.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 bowls- 600 g russet potatoes, peeled and diced
- 150 g onion, diced
- 2 garlic cloves, sliced
- 2 tbsp olive oil
- 1200 ml chicken broth
- 200 g kale, finely shredded
- 150 g chorizo, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Heat half the oil in a large pot and cook the onion and garlic for 4 minutes.
Add the potatoes and broth, bring to a boil and simmer for 15 minutes, until the potatoes are very soft.
Meanwhile, fry the chorizo slices in the rest of the oil for 3 minutes, until browned.
Mash or blend the soup until smooth, add the kale and simmer for 5 minutes, until tender but still green.
Season with salt and pepper and serve topped with the chorizo.