Caldo Verde is such a simple soup, you’d think there was only one recipe, but there are those who like it potatoey with just a hint of cabbage, those who like it more like a cabbage stew and all the options in between. There’s also debate about whether it’s best with or without chouriço (Portuguese sausage). Here’s a more cabbagey version, perfect for warming you and filling you up.

Serves 4-6

1 Onion
1 Large clove of garlic
Olive oil
500g Kale, finely shredded
500g Potato, preferably floury, chopped
2.5 Liters water
1 Chouriço (sausage), thickly sliced

Finely chop the onion and garlic and fry in a large pan until they’re translucent.

Add the potatoes and a litre of the water and let this boil until the potatoes are cooked.

Pulverize the potatoes in the broth with a masher or a hand-held blender.

Add the remaining water and the kale and bring back to the boil and cook until the kale is cooked.

In the last few minutes of cooking, add the chouriço slices, then salt to taste.

Besides the chouriço, some people also serve it with corn or rye bread, especially in the North.