Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Caldo verde (potato and kale soup) by WW

Caldo verde (potato and kale soup)

6
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
This dish translates to kale and potato. The added prosciutto added a fabulous crunch that completes the meal so well.

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), finely chopped

Potato(es)

680 g, cut into 2cm pieces

Chicken stock

4 cup(s), (1L), salt-reduced

Kale

1½ cup(s), finely shredded

Prosciutto fat trimmed

90 g, fat trimmed

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.
  2. Using the back of a large spoon, carefully mash potatoes to form a coarse consistency. Place saucepan over a medium heat. Add kale and cook for 5 minutes or just until just wilted.
  3. Preheat grill on high. Place prosciutto, in a single layer, on a baking tray. Grill for 2 minutes or until golden and crisp. When cool enough to handle, break into shards. Serve soup topped with prosciutto.

Notes

SERVING SUGGESTION: Sourdough bread.TIP: Suitable to cook in a slow cooker up to end of Step 2.

You might like

You might like