Calories
Protein
Carbs
Fats
PORTUGUESE KALE SOUP – CALDO VERDE
Servings: 2
Nutritional values per serving:
calories 381, protein 14g, fat 27g (saturated 5.5g), carbs 34g (sugar 6g), sodium 1.3g
INGREDIENTS
- 1 tbsp extra virgin olive oil
- 60g Portuguese chouriço or Spanish chorizo, in 3mm slices
- 1 large onion, diced
- 3 cloves garlic (or to taste), thinly sliced
- 350g charlotte potatoes, peeled and diced
- 500ml good quality chicken stock
- 250g kale or cavolo nero, destalked and thinly sliced
- sea salt and freshly ground black pepper, to taste
METHOD
- Heat the olive oil in a large pot on medium heat. Sauté the chouriço slices until lightly browned. Remove the chouriço using a slotted spoon and set aside. Leave the oil released by the sausage in the pot. It adds extra flavour to the soup.
- Sauté the onions until softened, about 6 to 8 minutes. Add the garlic and sauté for another 2 minutes.
- Add the potatoes and chicken stock and simmer until the potatoes are tender, about 20 minutes.
- Remove the pot from the heat and allow the soup to cool for a few minutes.
- Blend the soup (in the pot) using a hand stick blender until smooth.
- Return the pot to the heat and add the kale. Bring to the boil and then reduce to a simmer. Simmer for about 3 minutes, or until the kale is tender.
- Taste and season with salt and black pepper to taste if needed.
- Ladle into bowls, add the slices of chouriço and a drizzle of extra virgin olive oil.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food