Caldo Verde

Ingredients

1 chouriço or chorizo

1 Portuguese cabbage or Kale (1 bunch)

1,5 l of water or chicken stock

2 big potatoes or 5-6 Yukon gold

1 white onion

4 garlic cloves

Olive oil

Salt, to taste

Pepper, to taste

Directions

Wash the cabbage or Kale and separate the leaf’s. Cut the big stems out and roll down the leaf’s until you have a small rectangular shape. Slice the leaf’s as thin as you can. You can cut the sliced leaf in half. Remove the skin from the chorizo.

• Peel the onions and garlic. Chop both the onions and garlic to a smaller size

• Add some olive oil to a pan and sauté the chorizo for 4-5 minutes until browned on medium high heat.Remove onto a plate. Next, add the onions and cook until translucent. After the onions start to golden up, add the minced garlic and let it sauté for 3 minutes.

• Peel your potatoes and chop them into smaller pieces. Add them into the pot and sauté for 3-5 minutes.

• Add the water or chicken stock and let it boil. Add in 1/3 of the cooked chorizo. Add salt and pepper to taste. Then cover the pan and let it simmer around 20 minutes or until the potatoes are tender. Once the potatoes are cooked, use a hand blender or food processor to blitz the soup until you get a creamy consistency.

• Add the cabbage and let it cook for 10 minutes. Serve with some fresh sliced chouriço.