Caldo Verde Recipe (Chorizo and Potato Soup)

Caldo verde (kale, chorizo and potato soup)

  • serves 4
  • Easy

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

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Ingredients

  • olive oil 1 tbsp
  • chorizo 200g, skin removed and sliced
  • onion 1, thinly sliced
  • garlic 4 cloves, thinly sliced
  • chicken stock 2 litres
  • Charlotte potatoes 600g, scrubbed and sliced into 1cm thick slices
  • kale 200g

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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Nutritional Information

  • Kcals 427
  • Fat 20.7g
  • Saturates 7g
  • Carbs 28.6g
  • Sugars 4.8g
  • Fibre 7.3g
  • Protein 28g
  • Salt 4.6g
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