To begin, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté gently until softened but not browned, about 5 minutes. Move on to adding potatoes.

Stir in the chopped potatoes and cook for a minute to coat them in the oil. This helps develop flavour before adding liquid. Proceed to adding water.

Pour in the cold water and bring the mixture to a boil. Lower the heat and simmer gently for 20 to 25 minutes or until the potatoes are tender enough to mash. Prepare to blend the base.

Using a stick blender, purée the soup directly in the pot until smooth and creamy. Alternatively, blend in batches using a standard blender. The texture should remain light but velvety. Continue with seasoning.

Add salt and white pepper to taste. The base should be delicately seasoned to allow the kale and chouriço to shine. Now prepare the kale and sausage.

Take your time to shred the kale into ultra thin strands. The traditional texture of Caldo Verde relies on this fineness. Discard any tough stalks. Transition to cooking the sausage.

In a separate dry pan, lightly fry the chouriço slices for 2–3 minutes until the oils are released and edges crisp slightly. This enhances both colour and aroma. Set aside some slices for garnish.

Stir the shredded kale and most of the chouriço into the soup. Simmer uncovered for 5 to 7 minutes until the kale is tender but still vibrant. Do not overcook. Move to final garnishing.

Ladle the soup into warm bowls. Garnish each portion with a few reserved chouriço slices and a drizzle of olive oil. Serve with crusty bread on the side for a complete, rustic meal.