Try this warming caldo verde soup then check out our leek and potato soup, winter pistou soup, spicy butter bean soup and more soup recipes.
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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
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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.
Nutritional Information
- Kcals 427
- Fat 20.7g
- Saturates 7g
- Carbs 28.6g
- Sugars 4.8g
- Fibre 7.3g
- Protein 28g
- Salt 4.6g