Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, caldo verde (kale soup). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Caldo Verde (kale soup) is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Caldo Verde (kale soup) is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have caldo verde (kale soup) using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Caldo Verde (kale soup):

1. Get 1 bay leaf
2. Get 1 stock cube
3. Make ready 4 tbsp olive oil
4. Prepare 2 liter water
5. Make ready 1/2 tsp salt
6. Take 3 garlic cloves (finely chopped)
7. Make ready 50 grams chorizo (sliced)
8. Get 3 medium potatoes (add more or less depending on your preference of how thick you want soup)
9. Take 500 grams of kale or any other dark cabbage (finely sliced)

Extra-virgin olive oil and white-wine vinegar, to serve. Set aside a third of the sausage, then use a sharp knife to remove the skin. Peel and finely chop the onion and garlic, dice the potatoes, finely shred the kale or cavolo nero, and slice the chorizo. Gently fry the onions and garlic in the olive oil until softened and translucent.

Instructions to make Caldo Verde (kale soup):

1. First start by boiling your potatoes as normal.
2. In a seperate pot, add the water, stock cube, salt, olive oil and bay leave.
3. Bring to the boil and cook for about 20 minutes.
4. Once potatoes are cooked and drained, mash finely.
5. Add the mash to the soup, stir and cook for another 10-12 minutes.
6. Add the kale to the pot, cook for another 15-20 minutes.
7. Add the chorizo 10 minutes before turning the stove off along with another drizzle of olive oil.
8. Check seasoning leave to rest for 10 minutes and serve.

Peel and finely chop the onion and garlic, dice the potatoes, finely shred the kale or cavolo nero, and slice the chorizo. Gently fry the onions and garlic in the olive oil until softened and translucent. Chop the chorizo into small chunks and add to the pan with the onion. Fry the onions and sausage for a few. Caldo verde (kale, chorizo and potato soup) This competition is now closed.

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