Caldo Verde

I discovered this soup when looking up what I could make with ingredients left over in the fridge: a couple of potatoes, some kale, a leek and some chorizo sausages. It turns out thats just what you need to make a quick-fix caldo verde, green broth in Portuguese. Maybe green broth will be the next big thing!

Serves 2
1/2 tsp unsalted butter or 1 tbsp olive/coconut oil
1/2 onion, finely chopped
1 garlic clove, crushed
1 leek, halved lengthways, thinly sliced
1 medium potato (or 3 new potatoes), cut into 1cm cubes
1/2 tsp paprika
600ml hot vegetable or chicken stock
1/2 tbsp tomato puree
50g cooking chorizo, cut into 1cm cubes
50g kale, hard stems removed, leaves shredded
extra-virgin olive oil, to serve
flaky sea salt

Melt the butter in a heavy-based pan, add the onion and cook gently for a few minutes before adding the garlic. Add the leek and continue to cook for about 5 minutes, or until soft. Add the potato, season with salt, add the paprika and cook, stirring well, for a couple of minutes.

Add the hot stock and tomato puree, bring to the boil, reduce the heat to a simmer and cook gently until the potatoes are almost tender, between 5-15 minutes depending on the type of potato.

Heat a small frying pan and add the chorizo; it has enough of its own fat so you dont need to add any more to the pan. Fry it until slightly crispy, then set aside.

Add the shredded kale to the stock and vegetables and cook for about 5 minutes, until just tender. Ladle into bowls and top with the chorizo and a drizzle of extra-virgin olive oil.