Keeping warm in January’s kitchen!
Our kale has done really well this year and it’s such a huge source of nutrients – vitamins as well as antioxidants are just flowing through it! I love it to add cooked kale into a pan of buttered leeks and stir them together for a tasty side dish but this hearty Portuguese soup is a real favourite on a cold winter’s day.
Caldo Verde is a really thick soup made from the basic ingredients of potato, onions and kale. Meat is added in the form of a spicy sausage, like chorizo. Garlic, paprika and olive oil are often added as well for extra flavours.
The dish originates from Northern Portugal and is classed as a national dish, often served at weddings, celebrations and feasts
This is a thick, tasty soup that is filling enough on its own for a good lunch or supper
Serves 6 Takes about 30 minutes
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
4 large potatoes, peeled and diced
200g chorizo, sliced fairly thinly
1 litre hot water or vegetable stock
Extra virgin olive oil
Good pinch of paprika
- Heat the oil in a large pan and add the onions and garlic. Cook gently for about 5 minutes with the lid on until just softened but not browning.
- Add the chorizo slices and fry for just a few minutes to release some of its oils and flavours. Add the diced potato and stir to coat in the oils.
- Remove the chorizo and put on one side.
- Pour in the stock and bring to a simmer. Leave to cook for about 12-15 minutes until the potatoes are soft.
- Use a potato masher to gently break down the onions and potato until you have a thick soupy consistency. I like this to have a rougher texture but if you want a really smooth base to the soup then put through a blender. Add more stock if you want a thinner soup.
- Remove any tough stalks from the kale then roll into a large sausage and shred thinly.
- Add the kale to the pan along with the chorizo and heat through at a simmer for about 5 minutes.
- To serve pour some extra virgin olive oil into a small bowl and add a good pinch of paprika. Ladle some soup into deep bowls then swirl the oil over the top of the Caldo Verde