Caldo verde

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This Portuguese soup combines spicy chorizo, delicate cabbage and mashed potatoes - a hearty lunch with salad and crusty bread

Caldo verde

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Ingredients

  • 1kg floury potatoes

  • 1.45l stock

  • 2 garlic cloves, skinned and chopped

  • 3 small chorizo sausages (260g)

  • 460g cabbage or kale

  • salt

  • pepper

Method

  1. Peel the potatoes and cut into small chunks.

  2. Heat the stock in a large pot and add the potatoes and garlic. Bring to the boil and simmer until the potatoes are soft, about 15-20 minutes.

  3. Cut the chorizo into 1cm slices and shred the kale into narrow ribbons, removing the tough stalks.

  4. When the potatoes are soft, crush them in the stock with a potato masher or the back of a wooden spoon, to a rough purée.

  5. Add the chorizo slices and the kale to the pot, bring back to the boil and simmer for 5-10 minutes.

  6. Taste, add salt and pepper if necessary, and serve.

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