Caldo Verde (Potato & Kale Soup)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• about 680 g Potatoes, peeled and cubed
• 6 cups Vegetable broth
• about 113 g Chorizo, sliced (soy or pork)
• 6 cups Kale, thinly sliced
• 1 tsp Salt
• 1/2 tsp 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 cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. 2Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20 minutes.
3. 3Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches.
4. 4Stir in chorizo and kale. Cook until kale is tender, about 5 minutes.
5. 5Season with salt and pepper to taste. Serve hot.

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