I love kale but it’s only available here at XMas time for some reason. Kale soup or caldo verde from Portugal is a fav comfort food! I love the chewiness of the kale and the colour it gives to the soup, so much so that the amount of kale here is quite alot! Most recipes call for 1:4 to 1:2 ratio of kale to potato but I’ve inverted the proportions a bit to get a clearer, thinner soup

Ingredients

• 500g potatoes, peeled and cubed
• 300g chorizo or Italian sausage, cubed
• 2 onions, peeled and chopped
• 3 cloves garlic, peeled and finely chopped
• 2 tablespoons olive oil
• 1kg kale, stalks discarded and leaves finely sliced
• 2 cubes of vegetable or chicken stock
• 2 bay leaves
• 1 teaspoon smoked paprika

Method

Step 1

Heat 1 tablespoon of olive oil in a 3L soup pot. Add the sausage and brown, about 10 minutes. Remove the sausage

Step 2

Add the onion and garlic to the pot and sauté until the onion is translucent.

Step 3

Add the potato and saute until it is golden.

Step 4

Add the stock cubes and 1.5-2L boiling water.

Step 5

Cook until the potato is soft. Use a hand blender. to puree the soup.

Step 6

Add the kale and cook until it is softened, at least 15 minutes. Add the sausage back into the soup. Add more water if necessary to make it a soup.

Step 7

Taste the soup and add salt/pepper as desired.

Step 8

Combine the smoked paprika and olive oil in a small mixing bowl.

Step 9

Swirl the paprika mixture into the soup.

Step 10

Serve the soup with crusty bread. Enjoy!