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Cozy Caldo Verde Soup Recipe with Smoky Chorizo

Cozy Caldo Verde Soup with Smoky Chorizo - featured image
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A warm and hearty Portuguese-inspired soup featuring smoky chorizo, tender potatoes, and vibrant kale, perfect for winter comfort and quick weeknight meals.

Ingredients

Scale
  • 8 ounces (225 grams) smoky chorizo, sliced or diced (Spanish chorizo recommended)
  • 4 medium russet potatoes, peeled and thinly sliced (about 1/8 inch or 3 mm thick)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 6 cups (about 150 grams) thinly sliced curly kale, stems removed
  • 2 tablespoons olive oil
  • 6 cups (1.4 liters) chicken or vegetable broth, preferably low sodium
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 1 bay leaf

Instructions

  1. Prepare the ingredients: peel and thinly slice the potatoes, finely chop the onion, mince the garlic, remove kale stems and thinly slice the leaves, and slice or dice the chorizo.
  2. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the chorizo and cook until it releases its oils and starts to crisp around the edges, about 4-5 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the flavorful oil in the pot.
  3. Add chopped onion to the pot and sauté until translucent and soft, about 4 minutes. Toss in the garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
  4. Add the sliced potatoes and pour in 6 cups of broth. Add the bay leaf and smoked paprika if using. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until potatoes are tender when pierced with a fork.
  5. Remove the bay leaf. For a creamier texture, use an immersion blender to purée part of the soup or mash some potatoes with a potato masher right in the pot, leaving some chunks for texture.
  6. Stir in the sliced kale and reserved chorizo. Simmer uncovered for 5 minutes until kale is tender but still bright green.
  7. Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  8. Ladle the soup into bowls and serve with crusty bread or cornbread on the side.

Notes

If the soup is too thick, add a splash of broth or water to loosen it. The kale should be tender but bright green, not mushy. Slowly cook the chorizo to render its smoky fat for best flavor. Peeling and thinly slicing potatoes ensures a creamy texture. For vegetarian version, omit chorizo and add smoked paprika and smoked salt. Freeze without kale and add fresh when reheating.

Nutrition

Keywords: Caldo Verde, chorizo soup, kale soup, Portuguese soup, winter comfort food, smoky chorizo, easy soup recipe

Find it online: https://forkifyfun.com/cozy-caldo-verde-soup-recipe-with-smoky-chorizo-easy-and-perfect-for-winter/