Portuguese "Caldo Verde", collard greens soup

Cut the big cabbage into smaller pieces, removing the main stem.

Roll the cabbage leaves and chop them thinly.

Heat olive oil in a pan and add chopped onions and a bit of salt to sauté.

Add chopped garlic to the pan after the onions have cooked a bit.

Add a small amount of chorizo to the pan to infuse flavor.

Roughly chop the potatoes into quarters and add them to the pan.

Add more salt and black pepper to taste.

Pour in roughly 1 liter of water and adjust based on potato size.

Bring to a boil, then cover and cook for 30 to 40 minutes until potatoes are tender.

Use a blender to blitz the soup until creamy.

Slice additional chorizo for serving.

Add the chopped cabbage to the soup and cook for an additional 5 minutes.

Taste and adjust seasoning before serving.

Equipment Needed

Allergens