We make a huge pot of this Calde Verde Soup to keep us going for days as summer gives way to Autumn.
We buy a lot of our vegetables seasonally from the Farmers' Markets we visit, so why not take advantage of there being plenty of super healthy Kale about.
Ingredients: – to serve 6 (the recipe can be successfully reduced by half to serve 3)
2 Veggie Deli Chorizo – diced into bite size cubes
1 large onion – peeled and chopped into fine dice
900g potatoes, cleaned, skin left on and cut into bite size chunks
6 cloves of garlic – peeled and chopped into tiny pieces
1 400g tin of cannellini beans drained or 240g of cooked beans
1 large bunch of kale (any variety) thick stems removed and cut into small bite size pieces
1.5l of water or your favourite veggie stock (if using veggie stock you maybe able to omit the sea salt or reduce to taste)
1 rounded teaspoon dried thyme
1 rounded teaspoon dried oregano
1 tablespoon of olive oil plus extra to fry chorizo and drizzle before serving (optional)
1 rounded teaspoon fine sea salt (see note above on veggie stock)
Freshly ground black pepper
A dash of white wine or white balsamic vinegar to serve
Take a large soup pot or saucepan and fry the onion until tender in olive oil over a medium heat, approx 5 mins.
Add the potatoes, garlic, thyme, oregano and water, bring to the boil over a high heat then reduce to a simmer and cover for approx 25-30 mins until the potatoes are very tender.
Remove from the heat and use a potato masher to mash the potato into the broth, whilst still leaving some bite size chunks.
Return to a medium heat, add the kale and cannellini beans cook for approx 5mins until the kale is tender and a lovely bright green colour.
Turn off the heat, add salt (if using water see above), black pepper and a dash of white wine vinegar, give it a good stir and let it rest with the lid on while you cook the veggie chorizo.
In a separate frying pan, heat approx 2 tablespoons of olive oil and fry the veggie chorizo until crispy. Then add the crispy veggie chorizo and its cooking oil to the soup and serve.
You can add a final drizzle of olive oil to the serving bowls if required, serve your Calde Verde Soup with fresh crusty bread.