Caldo verde soup recipe | Hearty & Flavourful | TASTE

Ingredients

• 5 T olive oil
• 1 large onion, diced
• 2 cloves garlic, crushed
• 1 litre Woolworths organic chicken or vegetable stock
• 500 g potatoes, peeled and diced
• 180 g kale, shredded
• 1 x 400 g can cannellini beans, rinsed and drained
• sea salt and freshly ground black pepper, to taste
• 150 g chorizo, sliced
• For the garlic baked potatoes:
• ½ head garlic
• 4 large potatoes
• 2 T butter
• Maldon salt, to taste
• 1 x 250 g tub Woolworths smooth ricotta
• 1 lemon, zested
• a large pinch paprika