Caldo Verde

prep 15 min, cook 45 min
× 8
This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl.

1

  • 2 tbsp
    olive oil
  • 1+1/2 lb
    chorizo sausage
Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about 165°F inside) and set aside in a bowl."

2

  • 2
    onions (yellow, chopped)
  • 8 clovese
    garlic
  • 1/2 tsp
    red pepper flakes
  • 1 tsp
    black pepper
Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside.

3

  • 8 cups
    water
  • 8 cups
    chicken broth
  • 4 lbs
    potatoes (cubed)
In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook until they start to turn tender. Then reduce to a simmer and cook until soft.

4

Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of liquids to a blender and set aside.

5

  • 1/3 cup
    olive oil
  • 4 tsp
    white wine vinegar
Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot.
« Back