Ingredients
- 600 g potatoes (floury)
- 8 cloves of garlic
- 1 L water
- 1 chorizo
- 200 g kale (portuguese finely chopped or shredded green cabbage)
- 1 1/2 ts salt
- olive oil
- cornbread (broa)
Preparation
1. Place in the pot, peeled potatoes cut in small pieces, peeled garlic finely sliced, water and chorizo. Cover with the Secuquick softline and close.
2. Heat on the highest level up to the turbo window, switch to a low level and cook for approx. 16 minutes. At the end of cooking time, depressurize immediately the pot and remove Secuquick.
3. Remove the chorizo, cut in slices and set aside. For a smoother soup, break down the potatoes with a potato masher or a fork otherwise pototoes can be left chuncky.
4. Add the cabbage, season with salt. Heat on the highest level up to the the vegetable window for approx. 6 minutes.
5. Serve the soup warm, drizzled with olive oil, garnished with chorizo and slices of cornbread.
Tip
- It's made with a few cheap and simple ingredients, it takes all of maybe 10 minutes of prep work, and it's ready to eat in 30 minutes..
This recipe has been tested and approved by AMC.
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