Caldo Verde

1. Peel and roughly chop the potatoes, then soften the chopped onion and garlic in 2 tablespoons of olive oil in a large pot for about 5 minutes without colouring.
2. Add the potatoes and water, season with salt, bring to the boil and simmer for 20 minutes until the potatoes are completely soft.
3. Meanwhile, strip the kale from its stalks and slice the leaves into very fine ribbons, and cut the chouriço into thin rounds.
4. Blend the cooked potato and onion mixture until smooth and creamy, then return it to the pot and bring back to a gentle simmer, loosening with a little extra water if it is too thick.
5. Fry the chouriço rounds briefly in a dry pan for 2 minutes until they release their orange oil and are heated through, then set aside.
6. Stir the shredded kale into the simmering soup and cook for just 5 to 8 minutes so it stays bright green and slightly firm.
7. Season with salt and pepper, ladle into bowls, top each with a few slices of chouriço and a generous drizzle of the remaining olive oil, and serve hot.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Blender