Caldo Verde (Potato and Kale Soup)

Ingredients

• about 680 g Potatoes (peeled and cubed)
• 6 cups Kale (thinly sliced)
• about 113 g Chorizo (Portuguese, sliced)
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil
• 6 cups Vegetable Broth
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. 2Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
3. 3Use an immersion blender to partially blend the soup until it is smooth but still has some chunks of potato.
4. 4Stir in the kale and chorizo. Cook until the kale is tender, about 5 minutes.
5. 5Season with salt and pepper to taste. Serve hot.

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