Serves 4 | Prep 10 mins | Cook 40 mins
1.25 litres water
1 tsp salt
4 large white potatoes, peeled and quartered
4 cloves garlic, peeled and bashed
1 small onion, fi nely sliced
300g fi nely shredded green cabbage
3 tbsp olive oil
1 clove garlic, peeled and sliced
pinch of chilli flakes
½ vegan chorizo sausage, sliced
Caldo verde
1. Put the water and salt in a large pan over a high heat. When the water is boiling, add the potatoes, the 4 cloves of garlic and the onion. Simmer until the potatoes are dropping to pieces. Crush them further with a fork and squash the garlic cloves which will also be soft. Add the cabbage and cook a further 5–7 minutes.
2. While the cabbage is cooking, heat the oil with the sliced garlic and chilli fl akes, and fry the vegan chorizo slices.
3. Ladle the soup into bowls, top with some fried ‘chorizo’ and spoon over some oil and garlic.