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Caldo Verde Soup

Name: Caldo Verde Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 14 g olive oil, as sold; 225 g chorizo, pork and beef, cooked; 150 g onion, raw; 32 g garlic, raw; 300 g potatoes, white, raw; 1000 g chicken broth/stock, as sold; 75 g kale, raw; 200 g chicken breast, cooked (roasted); 0.6 g paprika, dry; 0.5 g black pepper, dry

376 kcal28.1 g protein22.1 g carbs20.1 g fat4 servings

Ingredients (raw weights)

14 g olive oil, as sold
225 g chorizo, pork and beef, cooked
150 g onion, raw
32 g garlic, raw
300 g potatoes, white, raw
1000 g chicken broth/stock, as sold
75 g kale, raw
200 g chicken breast, cooked (roasted)
0.6 g paprika, dry
0.5 g black pepper, dry

Steps

Fry the chorizo in the oil for 5–6 minutes until crisp, then remove it, leaving the oil in the pot.
Soften the onion and garlic in the same pot for 3–4 minutes.
Add the potatoes, stock and half the chorizo; boil then simmer 15 minutes until tender.
Blend about half the soup (or all of it for a smoother texture).
Stir in the kale and shredded chicken and simmer 5–7 minutes, adding paprika if using.
Season with pepper and serve topped with the reserved chorizo.

Recipe by @scottbaptie · original post · creator recipe page. Creator states 401 kcal and 31 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 302 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 4 servings.