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Caldo verde soup with ricotta and garlic baked potato

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

For the garlic baked potatoes:

Heat 2 T oil in a large saucepan over a low heat. Add the onion and garlic and sauté for 5–8 minutes, or until soft and sweet. Add the stock and bring to a boil.
Add the potatoes and cook until just soft. Add the kale and beans cook for a further 5 minutes, then season to taste.
In a separate pan, heat the remaining olive oil and sauté the chorizo until crispy.
Divide the soup between 4 bowls, top with the crispy chorizo and oil and serve with a baked potato on the side.
To make the baked potatoes, preheat the oven to 200°C. Wrap the garlic in foil. Rub the potatoes with butter and salt and wrap in foil. Place the garlic and potatoes in a baking dish and roast for 40 minutes, or until the potatoes are soft.
Squeeze out the garlic and mix with the ricotta, lemon zest and paprika. Squash or cut the potatoes and serve dolloped with the ricotta.

This recipe appears on the cover of the June 2019 issue of TASTE Magazine - on sale now! Get a sneak preview of the issue here.

Caldo verde soup with ricotta and garlic baked potato