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.


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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