CALDO VERDE – chorizo, potato and cabbage soup

This is a Portuguese classic - my local version is made with Basecamp chorizo (venison) and local market veg.  It should be thick, chunky and smoothly tasty!

Serves 6-8

1 large onion, finely chopped

2 large garlic cloves, finely chopped

100ml good olive oil, plus extra to serve

4-5 large baking potatoes, peeled and diced

200g chorizo sausage (basecamp venison chorizo)

800g cabbage or greens

Salt and freshly ground pepper

Method

Gently cook the onion, chorizo and garlic in the olive oil for a few minutes until softened.  Add the potatoes and pour over enough water to cover.  Bring to the boil and simmer until the potatoes begin to collapse.  Mash the potatoes in the pot and then thin the soup with 1 litre of water, season with salt and pepper.

Shred the cabbage into fine slices about 1-2mm wide

When almost ready to serve, throw the cabbage into the soup and simmer until it is bright green.

Serve with a drizzle of extra virgin olive oil over the soup and plenty of crusty bread.