Portuguese potato and kale soup with paprika oil

Also known as caldo verde, this soup doesn’t traditionally include beans, but we like it hearty.

Less than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 3 Tbsp (45ml) olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 6-8 (about 700g) potatoes, cubed
  • Grated peel of 1 lemon
  • 5 cups (1.25L) vegetable or chicken stock
  • Salt and milled pepper
  • 1 packet (300g) kale or spinach, stalks removed and leaves torn
  • 1 can (400g) butter beans
  • 200g chorizo, sliced
  • Pinch smoked or regular paprika

Method:

  1. Heat 1 Tbsp (15ml) oil in a pot and sauté onion until golden.
  2. Stir in garlic and fry for another minute.
  3. Add potatoes, lemon peel and stock.
  4. Season and bring to the boil.
  5. Cook for 15 minutes or until potatoes are soft.
  6. Roughly mash potatoes with a fork to thicken soup.
  7. Add kale or spinach and beans, and cook for a further 3-5 minutes.
  8. Heat remaining oil in a separate pan and fry chorizo for about 1-2 minutes.
  9. Remove chorizo, add paprika to pan (if using) and fry for 30 seconds to create a drizzle.
  10. Serve soup topped with chorizo and a drizzle of paprika oil.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Grapefruit and lime upside-down cake

Fruit is a healthier way to sweeten desserts and this grapefruit and lime upside down cake is a perfect example. This bake is gluten-free, zesty and not too sweet!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.