PORTUGUESE KALE SOUP – CALDO VERDE

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.

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ABOUT 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