Sprout top caldo verde

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Soups & stews

Sprout top caldo verde

Main Serves 4 50 min
Vitamin-rich sprout tops combine with potato and chorizo in this hearty Portuguese-style winter soup. You can even poach an egg in it for the last 5 minutes of cooking for an extra treat. If you prefer a thicker soup, mash a little of the potato into the liquid at the end of cooking. The sprout tops can be replaced by cabbage, kale or spring greens.

Ingredients

  • 1 onion, chopped
  • 1 tbsp olive oil
  • 500g cooking chorizo
  • 1kg potatoes, peeled and cut into small dice
  • 2 garlic cloves , crushed
  • 2 heads sprout tops, stalks removed, leaves shredded
  • 1 litre chicken stock
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 40 min

  • Step 1

    Cook the onion slowly in olive oil for 5 minutes before adding the chorizo and potatoes.

  • Step 2

    Cook slowly for 20 minutes, to release oil from the chorizo.

  • Step 3

    Add the garlic and stir vigorously before adding the sprout tops and chicken stock.

  • Step 4

    Leave to simmer for 15 minutes or until potatoes are cooked. Season and serve.