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Recipe by Alessandra

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1. Heat some oil in a heavy-base pan. Add the onion and the garlic and cook until they begin to soften and turn light golden.
2. Add the potatoes and cook for 2 minutes, stirring, then add the stock. Bring to the boil and cook covered for 15 minutes or until tender. Mash the potatoes.
3. Add the sliced cabbage and cook for further 5 minutes. Season with salt and pepper to taste.
4. Meanwhile, heat a non-stick frying pan and cook the chorizo until crispy.
5. Pour the "caldo verde" (green soup) into individual cups and scatter over the top some chorizo crispy slices.

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• Tash

  19 March 2009

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Ingredients

• 450g of savoy cabbage, sliced
• 500g of potatoes, diced
• 380g of vegetable stock
• 1/2 onion, finely chopped
• 1 garlic clove, crushed
• 1 piece of spicy chorizo, sliced
• olive oil
• salt and freshly ground pepper

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Serves 4

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Ingredients

• 450g of savoy cabbage, sliced
• 500g of potatoes, diced
• 380g of vegetable stock
• 1/2 onion, finely chopped
• 1 garlic clove, crushed
• 1 piece of spicy chorizo, sliced
• olive oil
• salt and freshly ground pepper

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