Serves 8
Preparation time 25 minutes
Cooking time 45 minutes
50 g (2 oz) butter
1 onion, chopped
2 carrots, sliced
500 g (1 lb) kale, tough stalks discarded
1.2 litres (2 pints) water
600 ml (1 pint) vegetable stock
1 tablespoon lemon juice
300 g (10 oz) potatoes, sliced
pinch of grated nutmeg
salt and pepper
2 kale leaves, thinly shredded, to garnish
Garlic croutons
90–125 ml (3½–4 fl oz) olive oil
3 garlic cloves, sliced
6–8 slices wholemeal bread, crusts removed, cut into 1 cm (½ inch) cubes
Melt the butter in a large saucepan, add the onion and cook over a medium heat for 5 minutes or until soft. Add the carrots and kale in batches, stirring constantly. Cook for 2 minutes until the kale has just wilted.
Pour in the measurement water and stock, then add the lemon juice, potatoes and nutmeg. Season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 30–35 minutes until all the vegetables are tender. Add a little water if the soup is too thick.
Make the croutons while the soup is cooking. Heat the oil in a large frying pan, add the garlic and cook over a medium heat for 1 minute. Add the bread cubes and cook, turning frequently, until golden brown. Remove with a slotted spoon and drain on kitchen paper. Remove and discard the garlic. Add the shredded kale to the pan and cook, stirring constantly, until crispy.
Reheat the soup gently. Serve in warm soup bowls, garnished with the croutons and crispy shredded kale.
For caldo verde, heat 2 tablespoons olive oil in a pan. Add 2 chopped onions, 100 g (3½ oz) diced chorizo sausage and fry over a medium heat until golden. Add the carrots and kale as above, mixing in 2 chopped garlic cloves and 1 teaspoon smoked paprika, taking care that the paprika does not burn and turn bitter. Continue the recipe as above.