Caldo verde (vegan)

• 3 tbsp olive oil, plus more to serve
• 1 onion
• 2 cloves garlic
• 5 medium potatoes, about 800 g
• 1½ l water
• 200 g couve galega or kale, shredded very thin
• ½ tsp smoked paprika
• salt

1. 1

   With a grown-up: sharp knife

   Peel and chop the onion, garlic and potatoes.

2. 2

   With a grown-up: hot pan

   Warm 2 tablespoons of oil in a big pot over medium heat and cook the onion and garlic for 5 minutes.

   Timer 5 min
3. 3

   With a grown-up: boiling water

   Add the potatoes, the water and a teaspoon of salt. Bring to the boil, then simmer for 20 minutes until the potatoes are very soft.

   Timer 20 min
4. 4

   With a grown-up: blender

   Let it cool a little, then blend until completely smooth.

5. 5

   With a grown-up: hot pan

   Put it back on the heat, add the kale and cook for 5 minutes, until it is bright green and soft.

   Timer 5 min
6. 6

   Taste for salt. Serve with a swirl of olive oil and a pinch of smoked paprika on top.

   Add a swirl of olive oil on top.

Tips

Portuguese markets sell couve galega already shredded for caldo verde, which saves the hardest knife job.