Ingredients
- Serves 6-8
- 1 large onion, finely chopped
- 2 large garlic cloves, finely chopped
- 100ml good olive oil, plus extra to serve
- 4-5 large baking potatoes, peeled and diced
- 200g chorizo sausage
- 800g cabbage or greens
- Salt and freshly ground pepper
CALDO VERDE chorizo, potato and cabbage soup
Method
- Gently cook the onion, chorizo and garlic in the olive oil for a few minutes until softened
- Add the potatoes and pour over enough water to cover
- Bring to the boil and simmer until the potatoes begin to collapse
- Mash the potatoes in the pot and then thin the soup with 1 litre of water, season with salt and pepper
- Shred the cabbage into fine slices about 1-2mm wide When almost ready to serve, throw the cabbage into the soup and simmer until it is bright green
- Serve with a drizzle of extra virgin olive oil over the soup and plenty of crusty bread
Comments
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