Caldo verde (kale, chorizo and potato soup)

Name: Caldo verde (kale, chorizo and potato soup)
Total time: 40 min
Yield: Serves 4
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

Adam Bush

Published: January 4, 2020 at 11:51 AM

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Serves 4

Easy

Total time: 40 mins

A star rating of 3 out of 5.1 ratingRate

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

Low calorie

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Alternatives

Complete the dish

Try this warming caldo verde soup then check out our potato soup, cabbage soup, leek and potato soup, winter pistou soup, spinach soup and more soup recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal427

low
fat20.7g
saturates7g
carbs28.6g
sugars4.8g
fibre7.3g
protein28g
salt4.6g

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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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 3 out of 5.1 rating

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