Olive Magazine
Caldo Verde Recipe (Chorizo and Potato Soup)

Caldo verde (kale, chorizo and potato soup)

Published: January 4, 2020 at 11:51 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Make kale the star of this nutritious, low calorie potato and chorizo soup

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal427
fat20.7g
saturates7g
carbs28.6g
sugars4.8g
fibre7.3g
protein28g
salt4.6g
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Try this warming caldo verde soup then check out our potato soup, leek and potato soup, winter pistou soup, spicy butter bean soup and more soup recipes.

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

Method

  • STEP 1
    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.
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