Caldo Verde

1. 1

   Heat 3 tablespoons of the olive oil in a large pan along with the garlic and cook gently until the garlic starts dancing around the pan then add the potatoes and a teaspoon of salt, stir and cook for 5 minutes. Add 1.2 litres water and cook for 20 minutes or until potatoes are soft. Squish around 1/3 of the cubes against the side of the pan to add a little body to the soup. Add the kale and simmer for 5 minutes.

2. 2

   Meanwhile heat the remaining oil in a pan and cook the chorizo for a few minutes then add this to the potatoes and kale along with the lovely orange oil. Taste (cautiously, it will be hot) and adjust seasoning if necessary. Serve with good, crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.