Caldo verde (kale, chorizo and potato soup)

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Caldo verde (kale, chorizo and potato soup)

Chosen by Christian Clarkson from Edinburgh

“The reason I love this is because my boyfriend is obsessed with it. In February last year, I had to start commuting weekly for a new job, leaving him to cook for himself (I love cooking and usually hog it all, and leave him the washing up). He made me leave a copy of this recipe and it was the first one he tried, with success! This soup got us through lockdown. Other readers must try it – it’s outrageously easy and packs a real flavour punch, especially when winter is getting you down. It’s somehow so much more than the sum of its parts, and it tastes even better on the second day!”

40 MINUTES | SERVES 4 | EASY | LC

olive oil 1 tbsp

chorizo 200g, skin removed and sliced

onion 1, thinly sliced

garlic 4 cloves, thinly sliced

chicken stock 2 litres

Charlotte potatoes 600g, scrubbed and cut into 1cm-thick slices

kale 200g

Heat the olive oil in a large pan and cook the chorizo and onion over a medium heat for 10 minutes, until the chorizo has released lots of oil and the onion is soft. Add the garlic and cook for 2-3 minutes. Tip in the stock and potatoes.

Simmer gently for 15 minutes until the potatoes are soft. Tip in the kale and cook for 2-3 minutes until softened, adding a little water if it becomes too thick. Season with salt and lots of black pepper, then spoon into bowls.

PER SERVING 427 kcals | fat 20.7G saturates 7G | carbs 28.6G | sugars 4.8G fibre 7.3G | protein 28G | salt 4.6G

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