Dinner Tonight: Caldo Verde Recipe

1. 1

   In a large pot or saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery, along with a pinch of salt. Cover and cook, stirring occasionally, until the vegetables are soft. Add the potatoes along with 5 cups of water. Bring to a boil, then simmer until the potatoes are tender.

2. 2

   Transfer the soup to blender to puree, or use a stick blender or a food mill. Add the cabbage to the soup and simmer until tender. Taste for seasoning.

3. 3

   Ladle into bowls, top with sliced chorizo and a drizzle of olive oil, and serve.

* Per serving · 4 servings · Values may vary.

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