Creamy Potato and Kale Soup
with Spiced Beef Chorizo
Inspired by the Portuguese soup Caldo Verde, meaning "green broth", this soup is named for the bright green hues of the kale and is a perfect comfort food.
Cals 502 · Prot 29 · Carbs 44 · Fat 25
Global Eats
Calorie Smart
45 min
Inspired by the Portuguese soup Caldo Verde, meaning "green broth", this soup is named for the bright green hues of the kale and is a perfect comfort food.
Cals 502 · Prot 29 · Carbs 44 · Fat 25
Global Eats
Calorie Smart
Ingredients
Beef chorizo
4*
120 Grams
Water
800 ML
Potatoes
500 Grams
Garlic cloves
2 Piece
White onion
1 Piece
Vegetable stock cube
15*
1 Piece
Butter
4*
20 Grams
Kale
100 Grams
Allergens
*4 Milk, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2093 / 502 |
| Fats (g) | 25.2 |
| of which saturated (g) | 15.7 |
| Carbohydrates (g) | 44 |
| of which sugars (g) | 9.2 |
| Fibers (g) | 9.7 |
| Proteins (g) | 28.5 |
| Salt (g) | 2.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil a kettle of water.
- Peel and chop the potatoes into small cubes.
- Peel and chop the garlic.
- Peel and thinly slice the onion.
- Cut the chorizo in small cubes.
- Add the stock cube to the boiled measured water - this is the stock.
2 Fry chorizo
- Heat a large pot over medium heat with a drizzle of oil.
- Fry the chorizo for 3-4 min until lightly browned.
- Remove from the pot.
- Retain the pot with the oil.
3 Make soup
- Return the pot to medium heat.
- Fry the butter and onion for 5 min until softened.
- Add the garlic and fry for 1 min until fragrant.
- Add the potatoes, stock and a pinch of freshly ground black pepper.
- Lower the heat, cover and cook for 20 min until the potatoes are tender.
4 Blend ptatoes
- Use a stick blender straight into the pot.
- Blend until mostly smooth but retain some chunks.
Tip! If you don't have a stick blender, use a slotted spoon to transfer about 1 cup of potatoes to a blender. Blitz for 5-8 sec until smooth. Return the blended potatoes to the pot.
5 Add kale
- Finely chop the kale into thin strips.
- Stir in the chopped kale and half of the chorizo (spicy!) (reserving some chorizo for garnishing).
- Cook for 3-4 min until the kale is bight green and softened.
Tip! Sensitive to spice? Add less chorizo back into the soup and for garnish.
6 Serve
- Serve the Caldo Verde topped with the remaining Chorizo.
- Top with a drizzle of olive oil and a pinch of freshly ground black pepper.
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