Warming Chorizo & Kale Soup

Ingredients

• 225 gchorizo
• 2onions
• 2 clovesgarlic
• 4 largewhite potatoes
• 1bay leaf
• 350 gkale
• 1,500 mlchicken stock
• 200 gsourdough bread, to serve
• to tastesalt
• to tasteblack pepper
• to tasteextra virgin olive oil

Instructions

1. 1

   Prepare the chorizo

   Cut two thirds of the chorizo into cubes and slice the remaining third thinly. Roughly chop the onions and garlic.

2. 2

   Cook the aromatics

   Heat a glug of olive oil in a large pot. Add the cubed chorizo, onions and garlic, stirring until the onions turn translucent.

3. 3

   Chop the potatoes

   Peel the potatoes and cut them into 2 cm cubes.

4. 4

   Add the potatoes

   Put the potatoes and bay leaf into the pot. Cook for a few minutes, stirring occasionally to stop the ingredients sticking.

5. 5

   Simmer the soup

   Pour in the stock and simmer over a low heat for 15 minutes, until the potatoes are fully cooked.

6. 6

   Crisp the chorizo

   Meanwhile, fry the chorizo slices until crisp. Set them aside for the garnish, keeping the chorizo oil as well.

7. 7

   Blend the soup

   Add a couple of handfuls of kale to the pot and blend everything until smooth. If the soup is thicker than you like, loosen it with 240 ml water.

8. 8

   Finish with kale

   Stir in the remaining kale and half of the sliced chorizo. Season with salt and black pepper to taste.

9. 9

   Serve the soup

   Ladle the soup into bowls and garnish with the crisp chorizo, a drizzle of its oil and extra virgin olive oil. Serve with toasted slices of bread.

What is caldo verde?

Caldo verde is a Portuguese soup traditionally built around potatoes and finely cut greens, often served with slices of chorizo. This version blends some of the kale with the potatoes for a smooth base, then adds more kale and crisp chorizo for contrast.

The result is hearty without needing a complicated method: the potatoes thicken the stock, while chorizo brings savoury, smoky flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 26g protein, 78g carbs, 25g fat.

Potatoes and sourdough provide most of the carbohydrates, while chorizo and olive oil contribute much of the fat. Chorizo, stock and kale provide protein, with chorizo supplying a substantial share. For a balanced plate, serve a moderate amount of bread alongside a generous bowl of soup.

Build flavour with chorizo

Cubed chorizo: cooking it with the onions and garlic lets its flavour infuse the base as the vegetables soften.

Sliced chorizo: frying these pieces separately gives you a crisp topping and seasoned oil to finish the bowls.

Get the potato texture right

Even cubes: cutting the potatoes into 2 cm pieces helps them cook at a similar pace during the 15-minute simmer.

Blend the first kale: adding only a couple of handfuls before blending makes the soup smooth while leaving the rest of the greens for texture.

Check doneness and thickness

Potatoes: they should be fully tender after simmering and easy to pierce. If they are still firm, keep the soup on a low simmer until cooked through.

Consistency: blend the soup thoroughly, then judge its thickness before adding water. Add the suggested 240 ml only if you want a looser soup.

Keep the kale bright

Blended greens: the first handfuls become part of the soup’s body. Add the rest near the end so it retains a distinct leafy texture.

Stir the finishing kale through the hot soup and give it a little time to soften before serving.

Serve with bread

Toasted sourdough is a handy accompaniment for dipping and makes the meal more substantial. Keep it alongside the bowls so it stays crisp.

Finish each portion with the reserved chorizo, its oil and a little extra virgin olive oil for a savoury, glossy topping.

Recipe notes & tips

• Cut the potatoes evenly so they soften at roughly the same time.
• Stir the pot occasionally while the potatoes cook to prevent sticking.
• Fry the chorizo slices until crisp, then keep their oil for the garnish.
• Blend carefully until the potato and first addition of kale make a smooth base.
• Taste before adding salt, as the chorizo and chicken stock may already be salty.
• Toast the sourdough just before serving so it is crisp for dipping.

Variations

• Use vegetable stock: swap it for the chicken stock to make the soup without meat-based stock.
• Add extra greens: increase the kale for a leafier bowl.
• Change the bread: serve with another crusty loaf if sourdough is unavailable.
• Make it milder: use less chorizo in the soup and reserve more for the garnish.
• Add more heat: choose a spicier chorizo for a warmer, more peppery flavour.

Common mistakes to avoid

• Uneven potato cubes: some pieces may stay firm while others break down; cut them to a consistent 2 cm size.
• High simmer: boiling hard can make the soup reduce too quickly; keep it at a low simmer.
• Over-blending the finishing kale: it loses its leafy texture; blend only the first couple of handfuls.
• Adding water too soon: the soup may become thinner than intended; check its texture after blending first.
• Discarding the chorizo oil: it carries flavour for the finish; save it with the crisp slices.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. Reheat gently in a saucepan, stirring until hot; store bread and crisp chorizo separately and add them when serving.

Frequently asked questions