Caldo verde (kale, chorizo and potato soup)

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

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Total: 40 minutes

Servings: 4

Author : Adam Bush

chorizo kale potatoes

Caldo verde (kale, chorizo and potato soup)

Ingredients

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1 tbsp olive oil200 grams chorizo, skin removed and sliced1 onion, thinly sliced4 cloves garlic, thinly sliced2 litres chicken stock600 grams Charlotte potatoes, scrubbed and sliced into 1cm thick slices200 grams kale

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Instructions

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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.