Caldo Verde

A creamy potato base contrasting with finely shredded kale. The chorizo adds a smoky touch and lightly tints the broth with its red oil.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 482
• Protein: 16 g
• Carbs: 34 g
• Fat: 30 g

Ingredients

• 600 g Potato ( peeled and diced )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( chopped )
• 250 g Kale ( shredded into very thin strips )
• 150 g Chorizo ( thinly sliced )
• 4 tbsp Extra virgin olive oil
• 1.5 L Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Galician Kale ( finely shredded )

Instructions

1. Aromatic base

   In a large pot, sauté the chopped onion and garlic with half of the olive oil. The onion should become translucent without browning.

2. Cooking the potatoes

   Add the cubed potatoes and water. Salt. Bring to a boil then lower the heat. Simmer until the potatoes are easily mashed with a fork.

3. Binding the soup

   Blend everything directly in the pot to obtain a smooth and fluid soup. If it's too thick, add a little water: the texture should coat the ladle without being a mash.

4. Finishing and cabbage

   Add the finely shredded kale and couve-galega along with the chorizo slices. Cook for a few minutes: the cabbage should stay bright green and keep a slight crunch. Pour the remaining olive oil just before serving.

Chef's tips

• Shred the kale as thin as hair, that's the secret to the texture.
• Don't boil the kale too long; it should maintain its vibrant color.
• If you have a dry ham bone, throw it into the potato water for extra flavor.

Storage

Keeps for 3 days in the fridge. The kale will lose some green color, but the flavors will be more integrated.