Ingredients with Measurements:
- 1 lb. potatoes, peeled and diced
- 1 lb. kale, chopped
- 1 lb. chorizo sausage, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp. paprika
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the sauté function. Add a drizzle of olive oil and sauté the onion and garlic until softened.
2. Add the sliced chorizo and cook for a few minutes until browned.
3. Add the diced potatoes, chopped kale, chicken broth, paprika, salt, and pepper to the Instant Pot.
4. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.
5. Once the cooking time is complete, use the quick release function to release the pressure.
6. Use an immersion blender to blend the soup until smooth.
7. Serve hot with crusty bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- High pressure on the Instant Pot
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 25g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use spinach instead of kale.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Be sure to blend the soup until smooth for the best texture.
- Serve with a dollop of sour cream or croutons for added flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a drizzle of olive oil and a sprinkle of paprika.
Garnishes:
- Croutons, sour cream, chopped parsley, or grated Parmesan cheese.
Pairings:
- Crusty bread, a side salad, or a glass of red wine.
Suggested side dishes:
- Garlic bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Be sure to follow the Instant Pot instructions carefully to ensure safe cooking.
Food history:
- Caldo Verde is a traditional Portuguese soup made with kale, potatoes, and sausage.
Flavor profiles:
- Savory, smoky, and slightly spicy.
Serving suggestions:
- Serve hot with crusty bread for a comforting and satisfying meal.
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Region: Portuguese