Caldo verde

Caldo verde

Serves 4
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 493 25%
  • Fat 38.2g 55%
  • Saturates 7.6g 38%
  • Sugars 2.1g 2%
  • Protein 10.6g 21%
  • Carbs 25g 10%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Andy Harris
Tap For Method


  • 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
Tap For Method
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients


  1. Peel and finely chop the onion and garlic, dice the potatoes, finely shred the kale or cavolo nero, and slice the chorizo.
  2. Heat 4 tablespoons of oil in a saucepan over medium heat and fry the onion and garlic for 5 minutes, or till they begin to soften.
  3. Stir in the potatoes, season with sea salt, and cook for a further 5 minutes. Add 1.25 litres water and simmer for 20 minutes, or until the potatoes are soft.
  4. Mash the potatoes into the liquid to produce a smooth purée. Add the kale and simmer for 5 minutes.
  5. Heat 1 tablespoon of oil in a frying pan over medium heat and fry the chorizo slices, sprinkling paprika over them in the pan, for 3 to 4 minutes.
  6. Add the chorizo to the soup, then ladle the soup into bowls and season with freshly ground black pepper.
  7. Delicious served with a swirl of oil in each bowl and slices of corn bread.


Roll up the kale leaves tightly like a cigar (cut out the thick stems first) before cutting into wafer-thin strips as they do in Portugal. You can buy corn bread at Portuguese stores like London’s Lisboa Delicatessen, or substitute with decent ciabatta

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