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Caldo verde
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Total Time:
50 minutes
Ingredients:
  • 1 large onion
  • 2 cloves of garlic
  • 700 g potatoes
  • 300 g kale or cavolo nero
  • extra virgin olive oil
  • 150 g higher-welfare chorizo
  • paprika
Instructions:
  • Peel and finely chop the onion and garlic. Dice the potatoes, finely shred the kale, and slice the chorizo. In a saucepan over medium heat, heat 4 tablespoons of oil and sauté the onion and garlic until soft. Stir in the potatoes, season with sea salt, and cook for 5 more minutes. Pour in 1.25 litres of water and simmer for 20 minutes until potatoes are soft. Mash potatoes into a smooth purée, then add the kale and simmer for another 5 minutes. In a frying pan over medium heat, fry the chorizo slices in 1 tablespoon of oil and sprinkle paprika, cooking for 3 to 4 minutes. Add chorizo to the soup, ladle into bowls, and season with black pepper. Serve with a swirl of oil and corn bread slices. Enjoy!

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