Portuguese-Inspired Chorizo Caldo Verde Soup
with Kale, Potatoes & Cheesy Ciabattas
- Wheat
- Soy
- Milk
Time Out, known for their Best Of City guides, has partnered with HelloFresh to bring a taste of Lisbon, Portugal, straight to your kitchen. The team at Time Out selected this caldo verde recipe to transport you there, and tells us about a little-known gem of a neighborhood they love to visit. “This dish is the country’s unofficial national soup, with a silky potato base, ribbons of kale, and the smoky depth of chouriço that has traveled from farmhouse to fado house to every corner of Portugal. The garlic butter ciabatta served alongside is perfect for dragging through the bowl. In Lisbon, caldo verde is more than just food. It’s part of the rhythm of life, served at family dinners, after festivals, and in the cozy gatherings of friends who seek comfort and connection around the table. When visiting Lisbon, be sure to wander to the Campo de Ourique neighborhood. It’s quiet, residential, and consistently ranked among Lisbon’s best places to live, valued for its tranquil residential character and quality of life. Mercado de Campo de Ourique, beloved by locals and largely overlooked by tourists, is exactly where a Lisboan would stop for lunch on a weekday.”
Ingredients
12 ounce
Potatoes
2 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Onion
1 tablespoon
Savory Paprika Blend
4 ounce
Kale
3 unit
Chicken Stock Concentrate
18 ounce
Mexican Chorizo
1 unit
Lemon
3 clove
Garlic
½ cup
Italian Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees.
Heat a drizzle of oil in a medium pot over medium-high heat. Add chorizo* and half the Savory Paprika Blend; cook, stirring occasionally, until starting to crisp and cooked through, 5-7 minutes.
Turn off heat; transfer chorizo to a paper-towel-lined plate. Wipe out any burnt bits from pot, reserving chorizo drippings in pot (you’ll use in Step 3).
While chorizo cooks, wash and dry produce.
Peel and mince or grate garlic. Halve, peel, and thinly slice onion. Dice potatoes into ½-inch pieces. Remove and discard any large stems from kale; chop leaves into bite-size pieces. Quarter lemon.
To pot with reserved chorizo drippings, add a drizzle of oil and heat over medium-high heat. Add garlic and onion and cook, stirring occasionally, until softened, 3-5 minutes.
Add potatoes, kale, stock concentrates, remaining Savory Paprika Blend, and 3 cups water (6 cups for 4 servings). Bring to a boil, then cover and reduce heat to medium low. Simmer until potatoes are tender, 10-15 minutes. Taste and season with salt and pepper if necessary.
While soup cooks, split ciabattas horizontally. Place, cut sides up, on a baking sheet. Spread all over with a drizzle of olive oil and evenly sprinkle with Italian cheese blend.
Toast on top rack until bread is golden brown and cheese melts, 5-6 minutes. (TIP: Watch carefully to keep from burning.)
Halve ciabattas on a diagonal.
Divide soup between bowls and top with chorizo. Squeeze one lemon wedge over each bowl and serve with cheesy ciabattas and remaining lemon wedges on the side.
