On a crisp day there is nothing better than a nice hot cup of soup. This is my spin on a classic Portuguese soup called Caldo Verde. Here is what you will need to make this tasty rustic kale soup.
*If you are looking for a vegetarian/ vegan option you can substitute the chicken bouillon with 2 C vegetable stock. If you do that just cut down the amount of water you use. You can either omit the Chorizo all together or substitute it for your favorite spicy vegetarian or vegan sausage.*
Dutch Oven (I usually bring out my big one for this recipe so I can have leftovers)
1 onion minced
4 Garlic Cloves minced
1 pkg. Chorizo (Slice it the short way and cut each coin sized piece into 4’s)
8 large Potatoes (peeled and cut in 4’s)
1 bunch Kale (I totally cheat and get 1 pkg. of the pre-cut stuff)
1 cube Chicken Bouillon (I use the sodium free one)
2 packets of the Goya Sazon (con Azafran) seasoning
2 Tbsps. Extra Virgin Olive Oil
To begin put the potatoes and garlic in a pan and cover them with water. Boil them until the potatoes are tender.
Don’t dump out the water because that will help make the stock for your soup.
Once the potatoes are mashed add the chicken bouillon, Goya seasoning packets, onions, kale, olive oil, and chorizo.
Let everything boil over medium high heat. Now, I don’t add any extra salt because I feel like the seasoning is salty enough. Feel free to add salt and pepper if you like; I promise I won’t be offended! 😉
It takes about a half hour to an hour to cook, but boy is it worth the wait! Serve it with some crusty bread and enjoy!