Caldo Verde

Serving: 544 g

Ingredients

• potato300 g
• kale90 g
• chorizo60 g
• onion70 g
• garlic8 g
• olive oil16 g

Recipe steps

1. Soften the onion and garlic in the oil, add the potatoes and cover with water.
2. Simmer until the potatoes collapse, then blend the soup completely smooth.
3. Slice the chorizo and fry it, keeping the red oil it gives off.
4. Shred the kale as finely as you possibly can, drop it into the simmering soup and cook only three or four minutes so it stays green.
5. Serve with the chorizo and a thread of its oil on top.

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