Caldo Verde (Potato and Kale Soup)

Ingredients

• about 680 g Potatoes
• 1 bunch Kale
• about 170 g Chorizo (soy-free)
• 1 medium Onion
• 2 cloves Garlic
• 6 cups Chicken Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Peel and dice potatoes. Thinly slice kale. Slice the soy-free chorizo.
2. 2In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. 3Add garlic and soy-free chorizo and cook for another 5 minutes, stirring occasionally.
4. 4Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
5. 5Use an immersion blender to partially blend the soup until slightly thickened. Alternatively, remove some of the soup and blend in a regular blender before returning to the pot.
6. 6Add kale and cook for another 5 minutes, or until kale is tender.
7. 7Season with salt and pepper to taste. Serve hot.

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