Caldo Verde Recipe

Prepare the Base

Peel and dice the potatoes into small cubes. Finely chop the onion and mince the garlic.

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, and sauté for about 5 minutes until the onions are translucent.

Add Potatoes and Broth

Add the diced potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Incorporate Kale and Carrot

Chop the kale into bite-sized pieces and slice the carrot into thin rounds. Add both to the pot and cook for an additional 10 minutes until the kale is tender.

Season the Soup

Season with salt, black pepper, and chili flakes. Stir well to combine and adjust seasoning to taste.

Prepare Chorizo Garnish

While the soup simmers, slice the chorizo sausage into thin rounds. In a small pan, sauté the slices until they are crispy. Set aside.

Serve the Soup

Ladle the caldo verde into bowls, garnish with crispy chorizo, and sprinkle with fresh parsley before serving.