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Here's the full Caldo Verde soup recipe ➡

Servings: 4
Time: 40-50 minutes
Special equipment: Hand blender or blender

THE SOUP:

600g potatoes
1 large onion
260 g collard greens or kale
3 garlic cloves
2 bay leaf
50 ml olive oil
1 cube chicken or vegetable stock/bouillon
1 chili of choice
1 ½ l water
Salt
White pepper

THE CHORIZO MIX:

300 g chorizo
Two tbsp olive oil
Mint leaves
Fresh oregano leaves
A splash of port wine

HOW'S IT COOKING:

1) Peel and chop onion and garlic in rough fashion
2) Peel and cut your potatoes into cubes
3) Transfer all three ingredients to a large pot and cover with water approximately 1 ½ liter. That's the base of the Caldo Verde.
4) Add bay leaves, chili and bouillon cube.
5) Bring it to a boil.
6) Let it simmer for approximately 20 minutes.
7) Meanwhile rinse and slice the collard greens. They have to be very thinly sliced like in the video.
8) Place the sliced collard greens in a large bowl and cover it with cold water and set aside.
9) When the base of the soup has cooked for 20 minutes, test if the potatoes are slightly overcooked.
10) If so, blend everything in a pot together with a hand blender to a creamy soup. It is not a problem if it seems a little too thick as the collard greens that you will add LATER, will make the texture a bit thinner.
11) Now taste the soup with salt, white pepper and olive oil.
12) Add the thinly sliced collard greens to the pot and let it simmer over low heat for 10 minutes.
13) Meanwhile chop the mint and oregano and cut the chorizo into rustic cubes.
14) Now heat up a skillet with some olive oil on high heat.
15) When the oil is hot, add the chorizo and fry it til it's nice and crispy.
16) Then add the port wine and turn off the heat. Let it simmer on the pan while is cooling down for 2-3 minutes.
17) Now add the herbs to the pan and stir a bit til it's all mixed together.
18) Now, in a deep plate, place the chorizo mix in the middle and pour the soup around it.
19) Serve with a nice piece of Papo Seco (Portugues bread roll)

Bon appetit!

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