Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Peel and cut the potatoes into pieces. Chop the onion and garlic.
- In a pan, cook the potatoes, onion and garlic in 1.5 L of water seasoned with the salt, about 20 minutes, until very soft.
- Take off the heat, season with the pepper and blend everything to a purée with a stick blender, adding half the olive oil.
- Wash and trim the 250 g of kale, removing thick stalks. Shred very finely, add to the soup and cook uncovered for 5 minutes until tender.
- Separately, fry the chouriço slices for 2 to 3 minutes over medium to high heat, until they release their fat. Serve the caldo with the chouriço on top and the remaining drizzle of olive oil.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.