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Nutritional Advice 
6 summer vegetarian recipes 
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Growing up healthy 
Easy vegan recipes 
Quick and easy recipes 
Jamieâs Quick and Easy Food 
Chicken Tikka Skewers 
Jamieâs Quick and Easy Food 
Summer Menu 
SUMMER SPECIALS 
Campaigns
Caldo verde
Tap For Method
Ingredients
- 1 large onion
- 2 cloves of garlic
- 700 g potatoes
- 300 g kale or cavolo nero
- extra virgin olive oil
- paprika
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- Peel and finely chop the onion and garlic, dice the potatoes, finely shred the kale or cavolo nero, and slice the chorizo.
- 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.
- 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.
- Mash the potatoes into the liquid to produce a smooth purée. Add the kale and simmer for 5 minutes.
- 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.
- Add the chorizo to the soup, then ladle the soup into bowls and season with freshly ground black pepper.
- Delicious served with a swirl of oil in each bowl and slices of corn bread.
Tips
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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