Caldo verde

Name: Caldo verde
Total time: 50 min
Yield: 4
Ingredients: 1 large onion; 2 cloves of garlic; 700 g potatoes; 300 g kale or cavolo nero; extra virgin olive oil; paprika

Serves 4

Cooks In50 minutes

DifficultySuper easy

Pork, Gorgeous Winter Soups, Dairy-free, Gluten-free

Nutrition per serving

Calories

493

25%
Fat

38.2g

55%
Saturates

7.6g

38%
Protein

10.6g

21%
Carbs

25g

10%
Sugars

2.1g

2%

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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Ingredients

1 large onion
2 cloves of garlic
700 g potatoes
300 g kale or cavolo nero
extra virgin olive oil
paprika

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Jamie Magazine

By Andy Harris

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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.

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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