Portuguese Caldo Verde - Soup with Potatoes, Kale, and Chorizo
Servings 8
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- 1 link of chorizo removed from the casing & chopped (or 2 links of vegetarian chorizo removed from the casing)
- 1 small onion diced
- 3 cloves of garlic minced
- 8 cups of chicken broth (or vegetable broth)
- 6 small Yukon gold potatoes diced with skin on
- 2 cups of kale chopped
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Remove the chorizo from the casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop it into small pieces.
- Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and potato chunks, and season with sea salt and freshly cracked pepper, to taste.
- Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed.
- Ladle into bowls and serve with crusty bread. Enjoy.