Portuguese kale and potato soup

Ingredients

• 700 g potatoes
• 250 g finely shredded Portuguese kale (or collard greens)
• 1 onion
• 2 garlic cloves
• 1.5 litres water
• 4 tbsp olive oil
• 120 g chouriço
• Salt to taste

Step-by-step method

1. Peel and dice the potatoes, onion and garlic. Simmer in the water with some salt for about 25 minutes.
2. Blend until smooth and creamy. Adjust the water to your preferred soup consistency.
3. Add the very finely shredded greens and simmer 8–10 minutes, keeping some texture.
4. Stir in the olive oil and warm the chouriço slices separately.
5. Serve with one or two slices of chouriço per bowl, and an extra drizzle of olive oil if desired.