Caldo Verde (Green Soup)

Instructions

1. 1Place a large heavy-bottomed pot on the stove and add the 2 tablespoons of olive oil. Heat the oil over medium heat, which is about 175°C, until it shimmers. Add the 1 medium onion, chopped, and cook, stirring occasionally, until it looks softened and translucent, about 5 minutes. Add the 2 cloves garlic, minced, and cook for 1 minute more, until you can smell its fragrance.
2. 2Add the about 910 g of potatoes, peeled and cubed, and the 8 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the potatoes are easily pierced with a fork.
3. 3Carefully use an immersion blender to blend the soup directly in the pot. Move the blender around until the soup is mostly smooth but still has some small pieces of potato visible. This will give the soup a nice texture.
4. 4Stir in the 1 bunch of collard greens, thinly sliced, and the about 225 g of vegan chorizo, sliced. Continue to cook the soup over medium heat, stirring occasionally, for another 5 minutes, or until the collard greens are tender and bright green.
5. 5Taste the soup and add salt and black pepper as needed until it tastes just right to you.
6. 6Serve the Caldo Verde hot in bowls.

Substitutions

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