COLLARD GREENS SOUP | CALDO VERDE | Brazilian Kitchen

Peel and dice the potatoes into small cubes.

Chop the onion and mince the garlic.

Heat olive oil in a large pot over medium heat until shimmering.

Add the chopped onion and minced garlic; sauté until translucent, about 5 minutes.

Add the diced potatoes and bay leaves; stir to combine.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Remove the bay leaves and use an immersion blender to puree the soup until smooth.

Return the pot to low heat; add chopped kale and cook until wilted, about 5 minutes.

Slice the chorizo and add it to the pot; heat through for another 5 minutes.

Season with salt and black pepper to taste.

Serve hot, drizzling with a little extra olive oil if desired.

Allergens