Caldo Verde

Method

Peel and roughly chop the potatoes and onions. Heat the olive oil in a large heavy-bottomed pot and gently fry the onions until softened but not coloured, about 5 minutes. Add the potatoes and water, bring to a boil and simmer until the potatoes are completely tender, approximately 20 minutes. Mash the potatoes roughly into the broth with a fork to thicken the soup slightly. Meanwhile, remove the central ribs from the kale leaves and slice the leaves into very fine shreds. Stir the shredded kale into the simmering broth and cook for just 2-3 minutes until it turns bright green but remains tender-crisp. Season generously with salt and pepper. If using chorizo, slice and fry separately, then float on top of each bowl before serving.