Caldo Verde Brasileiro

Ingredients

• 400 gmixed vegetables — carrot celery potato
• 1onion
• 1.5 Lvegetable broth
• 2 tbspolive oil
• to tastefine sea salt and black pepper
• 300 gkale
• 2potatoes
• linguiça — optional

Method

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté until it becomes translucent and fragrant, stirring occasionally to prevent browning. This will take about 5 minutes, and the onion should be soft and aromatic, forming a flavorful base for the soup.
2. Slice the linguiça into thin rounds and add them to the pot with the onions. Cook for about 3-4 minutes, stirring occasionally, until the linguiça releases its oils and turns slightly crispy. This step infuses the oil with a smoky, savory flavor that will permeate the entire soup.
3. Peel and dice the 2 potatoes into small cubes and add them to the pot. Stir them well to coat with the flavored oil. Pour in 1.5 liters of vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a gentle simmer, allowing the potatoes to cook until they are tender and can be easily pierced with a fork, which should take about 15 minutes.
4. While the potatoes are cooking, prepare the kale by removing the tough stems and slicing the leaves into thin strips. Once the potatoes are tender, add 400 g of mixed vegetables to the pot, followed by the sliced kale. Stir to combine, and continue to simmer until the kale is wilted and vibrant green, and the mixed vegetables are cooked through but still retain some bite.
5. Taste the soup and season with fine sea salt and black pepper to your preference. Remember that the linguiça adds saltiness, so adjust carefully. Finish the soup by drizzling a thread of olive oil over the top before serving, which adds a rich, glossy finish and enhances the flavors. Serve hot, inviting everyone to gather around and enjoy this comforting Brazilian classic.