Caldo Verde soup would have to be my favourite soup of all time. It ticks so many boxes. Quick, easy, wholesomely hearty and uses three ingredients that I really love to cook with ; kale, potato and chorizo. A great winter season soup served with a bit of toasty buttery goodness has you covered for a meal…tasty tasty tasty!
We originally started making this soup about 14 years ago. We would get Kale in our Greville Hill Gardens vege box and had no idea what to do with it. Nic looked up a few recipes and found a Stephanie Alexander classic. We based our future soups on this version but added a few local ingredients over time. Stephanie’s recipe uses bacon bones to make a more flavoursome broth which you don’t have to do if you want a quicker result. Here’s the version we do these days….
750g Organic Nicola Spuds (2cm chunks), leave the skin on….
Olive oil from Salute in Boort
1 onion diced
4 cloves garlic, grab local Australian and organic
1 stick celery diced, you can chuck in a few more sticks if you want
500g of Istra bacon bones from Musk
1.5 litres water
1 bay leaf
500g curly Organic Kale (finely shredded without stem)
Pepper and Salt (Pyramid or Murray River Salts)
200g dried Istra spicy chorizo sausage, diced…add extra if you like…
Heat olive oil in deep saucepan and sauté onion, garlic and celery for 5mins. Then add bacon bones, water and bay leaf and cook for 30 minutes or a bit longer for a better stock/broth. Then remove bacon bones……You can replace bacon bones and water with a chicken stock, or just water if you are short of time…..the chorizo adds lots of flavor….
Add potatoes and simmer until potato is very tender (25min approx) then roughly break up potato with spoon or masher. Only lightly…..
Meanwhile, sauté chorizo quickly in frying pan until fat starts to run. Stir chorizo and kale into soup and simmer for another 15 minutes….Check to see if kale is tender and add seasoning to your liking….
Ladle into bowls and drizzle with extra virgin olive oil to serve with toasty buttery bread.