This hearty, comforting Portuguese-style soup is sure to satisfy any appetite. Each bowl is filled to the brim with spicy chorizo meatballs, red-skinned potatoes, carrots, celery, and heaps of collard greens in a delicious lemony broth flavoured with smoked paprika and fresh thyme.
Begin Caldo Verde
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil over medium-high in a large skillet with high edges. Wash and dice red potato into 1/2 inch pieces. Add onions, celery, carrots, and potatoes to skillet and saute for 5 minutes. Season with salt and pepper, and stir occasionally.
Prepare Herbs + Chorizo
Meanwhile, form chorizo sausage into 1 inch balls. Set onto a plate. Wash hands well with soapy water. Wash, pick and chop thyme.
Add chorizo to skillet along with garlic, thyme, and smoked paprika. Saute for one minute. Measure out 1 liter (2 litres for 4 servings) water and pour 1 cup (2 cups for 4 servings) into skillet. Scrape the bottom of the skillet clean with a wooden spoon. Add remaining water, bay leaves and crumble in chicken stock cube.
Thicken Caldo Verde
Add cornstach to a small bowl with 2 tbsp (4 tbsp for 4 servings) cold water. Mix until it is lump free. Slowly add, while stirring, to the skillet. Bring to a simmer and reduce heat to medium. Zest and juice lemon into soup.
Wash collard greens and cut leaves away from stems. Discard stems. Cut leaves into 1 inch strips and then across to make 1 inch pieces. Add to skillet and stir. Continue to cook until collards and potatoes are tender. Taste and season to your liking with salt.
Ladle Caldo Verde into large bowls, remove and discard bay leaves and enjoy!