Caldo Verde

Cook time 40 minutes
Servings 4-6


2 tbsp olive oil

1 onion, chopped

3-4 cloves garlic

6 potatoes, peeled and cut in four

2 chorizo, cut into rounds

160g kalettes, cut in half

Salt and white pepper

Caldo Verde


Heat oil in a large pot and cook onions and garlic for 5-6 minutes over a medium. Stir continuously to ensure they do not colour.  Now add the potatoes followed by the kalettes and coat in the onion mixture. Add salt and pepper and add enough water to cover the potatoes. Bring to the boil then turn down and simmering for 25-35 minutes or until the potatoes are tender. Once cooked, blend with a stick blender until smooth or leave as chunky vegetables if desired.

In a large pan add the chorizo and then turn on the heat, allowing the pan to slowly heat up so the fat renders.

Portion soup into bowls and generously garnish with the chorizo.